Colourful autumn salad

Colourful autumn salad

Total: 10 Min. | Active: 10 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 428 kcal
, Fat: 32 g
, Carbohydrate: 26 g
, Protein: 8 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3tbsp white wine vinegar
2tbsp olive oil
½tsp salt
a little pepper


50g pecan nuts, coarsely chopped
400g boiled, diced beetroot
1 orange, peeled, cut into cubes
2 white chicory (approx. 120 g each), finely chopped
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How it's done


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


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.

Good to know
Serve with: Toasted bread.


Roasting nuts

Roasting nuts

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