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Beetroot and carrot salad with vincotto dressing

Beetroot and carrot salad with vincotto dressing
4.7 102 ratings
Prep. 10 min
Total 10 min
8 portions
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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

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Australia and New Zealand

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