Winter salad

4-6 servings

prep time 60 min


  • Marinated pulled oats:
  • 1 package Pulled Oats® Nude
  • 0,5 dl red glogg
  • 0,5 dl olive oil
  • 1 tbsp 1 tbsp lemon juice
  • 3 tsp fresh rosemary
  • 1 tsp apple cider vinegar
  • 1 tsp Ceylon cinnamon
  • 1 tsp ginger powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • black pepper
  • Rosolli:
  • 300 g beetroot, cooked
  • 200 g carrots, cooked
  • 1 tart apple
  • 1 pickled cucumber
  • ½ small red onion
  • Sauce:
  • 1 dl coconut cream
  • 1 dl oat fraiche
  • 2 tbsp beetroot juice (from boiling the beets)
  • 1 tsp apple cider vinegar
  • 1/8 tsp Salt
  • To serve: few large kale leaves shredded into small pieces and massaged soft with Extra virgin olive oil and 1-2 tsp lemon juice.


  1. The day before (or at least 3 h before): mix the marinade ingredients in a bowl, add pulled oats and coat them with the marinade. Cover the bowl and let marinate overnight in the fridge.
  2. Salad prep: boil beets and carrots in separate sauce pans until soft (but not too soft). Cut in cubes. Cut also the apple, half an onion and pickled cucumber. Try to make equal sized cubes. Mix the pink sauce ingredients.
  3. Cook pulled oats in a pan with marinade for a few minutes until soft and warm.
  4. Serve Rosolli salad with kale, warm pulled oats and pink sauce. Enjoy the lovely winter flavors!

Categories: Christmas, Salads, Vegetarian, Wheat-free

In this recipe we used: Pulled Oats® Nude

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