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rote bete salat mit apfel und cashewkernen
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5 from 1 vote

Beet Apple Salad

This colorful beet and apple salad is fresh, healthy, low in calories, vegan, gluten-free and delicious! The secret ingredient to the perfect texture are toasted cashew nuts.
Course Salad
Cuisine Vegan
Keyword beet apple salad, beet salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 152kcal
Author Aline Cueni

Ingredients

  • 1 lb cook beet in cubes
  • 1 apple in cubes
  • cup cashew nuts chopped & toasted

Dressing

Instructions

  • Cut beet and apple into bite-sized cubes. Roughly chop cashew nuts and toast them in a skillet without oil for 5 minutes until golden brown. Place everything in a large bowl.
  • Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
  • Drizzle the dressing over the salad and toss well. Season to taste with salt and pepper.
  • Optional Salad Toppings: Green onion, red onion, crumbled feta cheese, minced garlic, ground cumin, or chopped fresh herbs.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 152kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 102mg | Potassium: 539mg | Fiber: 5g | Sugar: 14g | Vitamin A: 66IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg