Beetroot and carrot salad with vincotto dressing

Beetroot and carrot salad with vincotto dressing

4.7 98 ratings

Prep. 10 min

Total 10 min

8 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 198.5 mg

Protein 4.2 g

Calories 693.1 kJ / 165 kcal

Fat 8.3 g

Fibre 4.7 g

Saturated Fat 1.9 g

Carbohydrates 16.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

Barbecue 102 Recipes
Australia and New Zealand

You might also like...

Fennel, freekeh and orange salad

2 h 25min

Broccoli salad

10min

Beetroot salad

10min

Kale, sprouts and red cabbage salad

4 h 35min

Fresh fennel salad

10min

Pumpkin and pomegranate quinoa salad

1 h

Raw cauliflower tabouli

30min

Spinach salad with crunchy quinoa and green goddess dressing

2 h 50min

Sweetcorn and black rice salad

1 h

Crunchy carrot salad

10min

Miso coleslaw

20min

Brown rice salad

40min