Fresh salad of raw beetroot, apple and pine nuts from Stefano Vicinoadio can be prepared in 20 minutes. You make this dish with Coconut blossom sugar, Fleur de sel & ORAC + chili botanico-mix from Amanprana. This recipe from the Belgian kitchen is delicious as Appetizer, Side dish, Lunch & Salad. It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for fresh salad of raw beetroot, apple and pine nuts
- 2 beetroots
- 2 large apples
- 1 tbsp coconut blossom sugar (Amanprana Gula Java Brut)
- 1 tsp Herb mix (Amanprana ORAC Botanico Mix with chilli)
- A pinch of fleur de sel (Amanprana Khoisan fleur de sel)
- A pinch of pepper
- 1 tbsp truffle oil
- Juice of 1 lemon
- 2 tbsp pine nuts
Preparation of fresh salad of raw beetroot, apple and pine nutsPeel the beetroot and apples and grate by hand into a bowl. Add the coconut blossom sugar, the lemon juice and 10 ml of truffle oil. Season with the herb mix, the fleur de sel and pepper and leave in the fridge for 20 minutes so that the flavours can spread. Scatter pine nuts over when serving. Bon appétit!
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.