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774 kcal
12 min.
Recipe for Beetroot, tomato, Gorgonzola and cashew nut salad

Recipe for Beetroot, tomato, Gorgonzola and cashew nut salad

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x portion

NaN g

774 kcal

x g

1 kcal

774.4
Calories
30.6g
Prot.
42.4g
Fat
68.9g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Beetroot5.5× piece (770 g)
  • Tomatoes cherry1× handful (100 g)
  • Orange0.5× piece (65 g)
  • Cheese, Danish blue3× slice (60 g)
  • Arugula1× cup (20 g)
  • Cashew nuts, plain1× tablespoon (18 g)
  • Olive oil3× teaspoon (15 g)
  • Balsamic vinegar6 ml
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How to make Beetroot, tomato, Gorgonzola and cashew nut salad

  1. 1. Dice the beetroot, drizzle with orange juice and fry briefly in a pan without oil, stirring so that the beetroot absorbs as much juice as possible.

  2. 2. Rinse the rocket, arrange it on a plate and drizzle with olive oil. Place the washed and halved tomatoes and the beetroot on top, and crumble over the Gorgonzola. Drizzle with balsamic vinegar.

  3. 3. Roast the cashew nuts in a dry pan, then sprinkle them over the salad.

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