Roast Beetroot And Brazil Nut Salad
Keywords
- roast beetroot
- donna hay
- recipes
- food
- cooking
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Oven
- Baking dish
- Aluminum foil
- Mixing bowl
- Serving bowl
- Colander
- Kettle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 bunches (800g) baby beetroot, trimmed and halved
- 2 bunches (800g) baby yellow heirloom beetroot, trimmed and halved
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon malt vinegar
- sea salt
- cracked black pepper
- 100g purple kale, trimmed and leaves shredded
- ½ cup (80g) brazil nuts, toasted and roughly chopped
- ½ cup (80g) brazil nuts
- 1 cup (250ml) boiling water
- 1 tablespoon extra virgin olive oil
- ⅓ cup (80ml) water
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