Beetroot, Orange and Hazelnut Salad
This flavour packed salad is gluten free and vegetarian. Fresh and delicious!
- 20 min
- Easy
- 8 Portions
Ingredients
Green Beans 280 g
Oranges 630 g
Beetroot (cooked and cut into wedges) 250 g
Hazelnuts (toasted and crushed) 100 g
Baby Spinach Leaves 150 g
White Wine Vinegar 20 g
Honey 20 g (2 tbsp)
Olive Oil 20 ml (2 tbsp)
Instructions
1. Cook the beans in boiling water for 2 minutes, drain and run under cool water until cold, then drain well-they should still have a nice crunch.
2. Using a sharp knife, remove the peel from the oranges and segment them. Squeeze the juice from the pith into a small jam jar.
3. 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.
4. Add the vinegar, honey and olive oil for the dressing to the jam jar, seal and pack into your salad box. When you're ready to serve, toss the salad and dressing together.
