Beetroot and carrot salad with vincotto dressing
TM6 TM5 TM31

Beetroot and carrot salad with vincotto dressing

4.8 (25 ratings)

Ingredients

  • 20 g vincotto (vino cotto), plus extra to serve (see Tips)
  • 20 g balsamic vinegar
  • 50 g orange juice (see Tips)
  • 30 g extra virgin olive oil
  • 400 g beetroot, peeled and cut into quarters
  • 400 g carrot, peeled and cut into pieces
  • 50 g dried cranberries
  • 20 g pepitas, toasted
  • 20 g hemp seeds (optional)
  • 2 tsp linseeds (flaxseeds)
  • ¼ tsp salt
  • 2 pinches ground black pepper
  • 60 g mixed baby salad leaves
  • Danish feta, cut into pieces, to serve (see Tips)

Nutrition
per 8 portions
Calories
5544.4 kJ / 1320.1 kcal
Protein
33.4 g
Carbohydrates
135.2 g
Fat
66.6 g
Saturated Fat
15 g
Fibre
37.4 g
Sodium
1587.8 mg

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