Colourful autumn salad


Total time: 10m
Preparation Time: 10m

Servings
For 2 people


Nutritional Information

Contains 428 Kcal, 8g Protein, 26g Carbohydrates, 32g Fat


Ingredients

  • Vinaigrette
  • 2 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 0.5 tsp salt
  • a little pepper
  • Salad
  • 50 g pecan nuts, coarsely chopped
  • 400 g boiled, diced beetroot
  • 1 orange, peeled, cut into cubes
  • 2 white chicory (approx. 120 g each), finely chopped

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Instructions

  • Vinaigrette

    Mix the vinegar, oil, salt and pepper in a bowl.
  • Salad

    Dry-roast the pecan nuts in a frying pan for approx. 3 mins., allow to cool. Add the beetroot, orange and chicory to the vinaigrette, mix. Sprinkle with the pecan nuts.
  • Serve with:

    Toasted bread.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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