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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.