Starters & salads
Beetroot and carrot salad with vincotto dressing
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 10 min
- Total
- 10 min
- Yield
- 8 portions
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- Category
- Starters & salads
- Time
- Under 15 min
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- vincotto (vino cotto)
- 20 g
- balsamic vinegar
- 20 g
- orange juice
- 50 g
- extra virgin olive oil
- 30 g
- beetroot
- 400 g
- carrot
- 400 g
- dried cranberries
- 50 g
- pepitas
- 20 g
- hemp seeds
- 20 g
- linseeds (flaxseeds)
- 2 tsp
- salt
- 0.3 tsp
- ground black pepper
- 2 pinches
- mixed baby salad leaves
- 60 g
- Danish feta
- Danish feta
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 198.5 mg
- Protein
- 4.2 g
- Energy
- 690.4 kJ
- Calories
- 165 kcal
- Fat
- 8.3 g
- Fibre
- 4.7 g
- Saturated fat
- 1.9 g
- Carbohydrates
- 16.9 g