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Beetroot, orange & hazelnut salad

Beetroot, orange & hazelnut salad

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  • 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

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

  • 280g bag green bean , stem end trimmed
  • 3 large oranges
  • 250g pack cooked beetroot (not in vinegar), cut into slim wedges
  • 100g toasted hazelnut , 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

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

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A star rating of 5 out of 5.3 ratings
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