Beetroot, orange & hazelnut salad

Beetroot, orange & hazelnut salad

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 8

Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing

Nutrition and extra info

Additional info

  • Healthy
  • Dairy-free
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
178
protein
5g
carbs
15g
fat
11g
saturates
1g
fibre
5g
sugar
14g
salt
0.2g

Ingredients

  • 280g bag green beans, stem end trimmed
  • 3 large oranges
  • 250g pack cooked beetroot (not in vinegar), cut into slim wedges
  • 100g toasted hazelnuts, roughly chopped
  • 150g bag baby spinach leaves

For the dressing

  • 2 tbsp white wine vinegar
  • 2 tbsp clear honey
  • 2 tbsp extra virgin olive oil

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Method

  1. Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well – they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
  2. Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic – this way the spinach won’t go soggy.
  3. Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you’re ready to serve, toss the salad and dressing together.

Recipe from Good Food magazine, August 2013

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Comments

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Denise0086's picture
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Ps it says 'no cook' but you have to cook the beans! Very good though

Denise0086's picture
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Really great combination of fresh flavours. Easy. Perfect as a starter or light lunch. Can substitute baby spinach with any salad leaves and the orange with satsumas if you like. I added a small amount of orange juice to the dressing instead. Quite excellent!

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