Hasselback beetroot salad with macadamia cream
TM6 TM5 TM31

Hasselback beetroot salad with macadamia cream

4.9 (12 ratings)

Ingredients

  • 200 g macadamia nuts
  • boiling water
  • 630 g water
  • 12 raw baby beetroots with leaves attached for salad (2-3 bunches baby beetroots)
  • 1 tsp Vegetable stock paste (see Tips)
  • 1 garlic clove
  • 20 g extra virgin olive oil
  • 1 tsp Dijon mustard
  • 20 g freshly squeezed lime juice
  • 1 - 2 pinches sea salt, plus extra to season
  • 1 - 2 oranges, segmented
  • 1 - 2 tbsp dukkah (see Tips)
  • ground black pepper, to season

Nutrition
per 1 portion
Calories
2320.5 kJ / 554.6 kcal
Protein
9.2 g
Carbohydrates
37.8 g
Fat
45.1 g
Saturated fat
7 g
Fiber
12.9 g
Sodium
258.5 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes