Main courses · Vegetarian
Hasselback beetroot salad with macadamia cream
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Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- 30–60 min
- Nutrition
- High fibre
- Diet
- VeganPlant-based
- Difficulty
- Easy
- macadamia nuts
- 7.1 oz
- boiling water
- boiling water
- water
- 1.4 lb
- raw baby beetroots
- 12
- Vegetable stock paste
- 1 tsp
- garlic
- 1 cloves
- extra virgin olive oil
- 0.7 oz
- Dijon mustard
- 1 tsp
- freshly squeezed lime juice
- 0.7 oz
- sea salt
- 1–2 pinches
- oranges
- 1–2
- dukkah
- 1–2 tbsp
- ground black pepper
- ground black pepper
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 9.2 g
- Energy
- 2,320.4 kJ
- Calories
- 554.6 kcal
- Fat
- 45.1 g
- Fibre
- 12.9 g
- Carbohydrates
- 37.8 g
Cooking instructions are available on the original Cookidoo® page.
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