The BBC Good Food logo
Beetroot, orange & hazelnut salad

Beetroot, orange & hazelnut salad

By
Rating: 5 out of 5.3 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 8

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

  • Gluten-free
  • Dairy-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal178
low infat11g
saturates1g
carbs15g
sugars14g
fibre5g
protein5g
salt0.2g
Advertisement

Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content