This salad incorporates a wonderful selection of flavours and textures to provide you with a taste sensation that will leave you wanting to make it a weekly regular on your menu!
Chop ends off beetroot but leave the skin on. Chop into 2-3cm cubes
Place on a lined baking tray and drizzle with the EVOO
Cook in a moderate oven for 20-30 minutes or until cooked
Remove from oven and let cool
Place hazelnuts in a small frying pan and dry fry for 1 minute, tossing regularly to avoid burning. Let cool
Finely slice apple and celery
Place rocket in a large salad bowl
Add remaining ingredients and mix well
Drizzle with our White Balsamic, Dijon & EVVO salad dressing
Serve as a side with your favourite protein and carb such as quinoa or rice
Servings 4
- Amount Per Serving
- Calories 339
- % Daily Value *
- Total Fat 23.20g36%
- Saturated Fat 6.08g31%
- Sodium 606.29mg26%
- Total Carbohydrate 12.43g5%
- Dietary Fiber 5.64g23%
- Sugars 12.17g
- Protein 17.10g35%
- Vitamin A 28.40%
- Vitamin C 67.62%
- Calcium 26.02%
- Iron 9.17%
- Vitamin B12 22.92%
- Iodine 4.06%
- Magnesium 19.16%
- Zinc 23.75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Vegans can use a plant based cheese
Ingredients
Directions
Chop ends off beetroot but leave the skin on. Chop into 2-3cm cubes
Place on a lined baking tray and drizzle with the EVOO
Cook in a moderate oven for 20-30 minutes or until cooked
Remove from oven and let cool
Place hazelnuts in a small frying pan and dry fry for 1 minute, tossing regularly to avoid burning. Let cool
Finely slice apple and celery
Place rocket in a large salad bowl
Add remaining ingredients and mix well
Drizzle with our White Balsamic, Dijon & EVVO salad dressing
Serve as a side with your favourite protein and carb such as quinoa or rice