← All recipes

🥗 Delicate Beetroot Plates with Fruity Exotic Pear Mix

430 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp cashew nuts
• 2 garlic cloves
• 2 red onions
• 2 ripe mangoes
• 2 pears
• 0.5 bunch cilantro
• 500 g cooked beetroot (vacuum-packed)
• 4 tbsp olive oil
• 2 tbsp lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Heat a pan without oil.
2. 2. Toast the cashew nuts in it until they turn lightly brown.
3. 3. Remove the nuts from the pan and let them cool.
4. 4. Peel a garlic clove and chop it very finely.
5. 5. Peel the onions and slice them into thin rings.
6. 6. Peel the mangoes and cut the flesh off the pit.
7. 7. Cut the mango flesh into small pieces.
8. 8. Peel the pears and halve them.
9. 9. Remove the core from the pear halves.
10. 10. Slice the pears thinly across.
11. 11. Wash the coriander and shake it dry.
12. 12. Chop the coriander leaves coarsely.
13. 13. Slice the cooked beetroot into very thin slices.
14. 14. Arrange the beetroot slices in a fan shape on plates or in bowls.
15. 15. Mix the mango cubes with the pear slices.
16. 16. Add the finely chopped garlic to the fruit mixture.
17. 17. Add the onion rings to the fruit mixture.
18. 18. Add the chopped coriander to the fruit mixture.
19. 19. Distribute the fruit mixture evenly over the beetroot.
20. 20. Whisk the oil with the lemon juice.
21. 21. Season the sauce with salt and pepper.
22. 22. Drizzle the sauce over the salad.
23. 23. Sprinkle the dish with the roasted cashew nuts.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 430
• Protein: 8 g · Fett/Fat: 21 g · Carbs: 51 g