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Beetroot, orange & hazelnut salad

Ingredients

  1. Step 1 280g bag green bean , stem end trimmed
  2. Step 2 3 large oranges
  3. Step 3 250g pack cooked beetroot (not in vinegar), cut into slim wedges
  4. Step 4 100g toasted hazelnut , roughly chopped
  5. Step 5 150g bag baby spinach leaves
  6. Step 6 2 tbsp white wine vinegar
  7. Step 7 2 tbsp clear honey
  8. Step 8 2 tbsp extra virgin olive oil
Beetroot, orange & hazelnut salad
Calories: 178 Carbohydrate: 15 g Protein: 5 g Fat: 11 g
Cook time: 10 minutes Prep time: 10 minutes Total time: 20 minutes Servings: 8

TAGS

Side Dish British 1 of 5-a-day 10-30 minute 200 kcal or less Cassie Best Folate Good 4 you Quick Salad dressing Side salad Under 10 minute Vegetarian Vitamin c

Directions

  1. 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.
  2. 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.
  3. 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.