Beetroots & orange

with mint & cashews

  • 20 min
  • 4 pers
Recipe by Ditte Ingemann


  • 4 small beets
  • 2 oranges
  • ½ bundle of mint
  • 1 bag Earth Control natural cashews


  • 2 tbsp olive oil
  • ½ lime, extract the juice
  • 1 tsp liquid honey
  • 10 g grated ginger
  • salt og pepper


Peel the beetroot and cut into ultra thin slices, if necessary on a mandolin iron or a very sharp knife. Peel the oranges and slice them into thin slices, layer them one by one with the beet slices. Finally chop mint and cashew nuts and sprinkle it over the salad. Mix the ingredients together for the dressing, season it with salt and pepper and spread it over the salad.

Tip! Perfect for poultry, eg. duck or chicken


Our carefully selected cashew nuts come primarily from Vietnam and India, which are some of the world's largest producers of cashew nuts due to the warm climate. Cashew nuts grow in the stem of the ca[...]
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