Beet salad with feta, apple, celery, hazelnuts and rocket

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!

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 2 Medium beetroot
 1 tbsp Extra virgin olive oil (EVOO)
 2 Green apples
 2 cups Rocket or salad greens
 2 Stalks celery
 60 g Hazelnuts, without skin, unsalted
 200 g Feta cheese, salt and fat reduced
1

Chop ends off beetroot but leave the skin on. Chop into 2-3cm cubes

2

Place on a lined baking tray and drizzle with the EVOO

3

Cook in a moderate oven for 20-30 minutes or until cooked

4

Remove from oven and let cool

5

Place hazelnuts in a small frying pan and dry fry for 1 minute, tossing regularly to avoid burning. Let cool

6

Finely slice apple and celery

7

Place rocket in a large salad bowl

8

Add remaining ingredients and mix well

9

Drizzle with our White Balsamic, Dijon & EVVO salad dressing

10

Serve as a side with your favourite protein and carb such as quinoa or rice

Nutrition Facts

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

 2 Medium beetroot
 1 tbsp Extra virgin olive oil (EVOO)
 2 Green apples
 2 cups Rocket or salad greens
 2 Stalks celery
 60 g Hazelnuts, without skin, unsalted
 200 g Feta cheese, salt and fat reduced

Directions

1

Chop ends off beetroot but leave the skin on. Chop into 2-3cm cubes

2

Place on a lined baking tray and drizzle with the EVOO

3

Cook in a moderate oven for 20-30 minutes or until cooked

4

Remove from oven and let cool

5

Place hazelnuts in a small frying pan and dry fry for 1 minute, tossing regularly to avoid burning. Let cool

6

Finely slice apple and celery

7

Place rocket in a large salad bowl

8

Add remaining ingredients and mix well

9

Drizzle with our White Balsamic, Dijon & EVVO salad dressing

10

Serve as a side with your favourite protein and carb such as quinoa or rice

Beet salad with feta, apple, celery, hazelnuts and rocket

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Gastric conditions and diseases are our specialty and we consult with many clients who have suffered for years or decades and sometime their whole life with debilitating symptoms.  Migraines, persistent cough, skin conditions, nerve and pain sensitivity and many other symptoms can be related to diet and food chemicals.  Many of our clients experience relief from symptoms within two weeks following our advice.

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Lisa
Nutrition Facts

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.

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