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Hasselback beetroot salad with macadamia cream

Hasselback beetroot salad with macadamia cream
4.6 18 évaluation
Préparation 20min
Total 1h
4 portions
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Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 258.5 mg
Protides 9.2 g
Calories 2320.5 kJ / 554.6 kcal
Lipides 45.1 g
Fibre 12.9 g
Graisses saturées 7 g
Glucides 37.8 g

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Également présenté dans

Less waste, more food with Thermomix® 70 Recettes
Australie et Nouvelle-Zélande

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