Name: Beetroot, orange & hazelnut salad
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: British
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; 2 tbsp white wine vinegar; 2 tbsp clear honey; 2 tbsp extra virgin olive oil

Home
Recipes
Beetroot, orange & hazelnut salad

Beetroot, orange & hazelnut salad

Cassie Best

Save recipe

Serves 8

Easy

Prep: 10 mins

No cook

A star rating of 5 out of 5.4 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pea & bacon pasties

A star rating of 4.7 out of 5.9 ratings

Roasted tomato tart with double-cheese crust

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal178
fat11g

low
saturates1g
carbs15g
sugars14g
fibre5g
protein5g
salt0.2g

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.

Recipe from Good Food magazine, August 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now