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Spelt, Cabbage, and Beet Salad

Source: http://cuisine.journaldesfemmes.com/recette/356159-salade-d-epeautre-chou-et-betterave

Vegetarian Vegan Evening Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 45 minutes
Energy: 451 kcal / serving

Instructions

  • 1.   Cook your spelt (1 part spelt to 2 parts water) covered for 45 minutes.
  • 2.   Meanwhile, finely slice your onion and cabbage, then sauté them over low heat for about ten minutes in a little olive oil.
  • 3.   Once your preparations are cooked, refrigerate them and dice your beet into small pieces before adding them to the previous mixture.
  • 4.   To accompany your salad, make a good walnut oil-based vinaigrette, season with salt and pepper, and serve chilled.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 1,229.55 kJ / 295.18 kCal
    Fat 11.33 g, of which saturated 1.20 g
    Carbohydrates 41.49 g, of which sugars 8.01 g
    Fiber 7.10 g
    Protein 1.75 g
    Sodium 34.55 mg

Ingredients for servings

  • 1 cooked beetroot
  • ½ white cabbages
  • 1 onion
  • 100 g of Spelt
  • 2 cl of walnut oil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    451 kcal
    23 %
  • Fat
    13,39 g
    19 %
  • of which saturated
    2,42 g
    12 %
  • Carbohydrates
    59 g
    23 %
  • of which sugar
    25,29 g
    28 %
  • Protein
    14,43 g
    29 %
  • Fibers
    20,68 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.