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Beetroot, orange & hazelnut salad

Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing

  • Prep: 10 mins
    No cook
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 178
  • Carbohydrates 15
  • Saturated Fat 1
  • Sugar 14
  • Protein 5
  • Fat 11
  • Fibre 5
  • Salt 0.2

Nutrition per serving

  • Calories 178
  • Carbohydrates 15
  • Saturated Fat 1
  • Sugar 14
  • Protein 5
  • Fat 11
  • Fibre 5
  • Salt 0.2

Ingredients

  • 280g bag green beans, stem end trimmed
  • 3 large oranges
  • 250g pack cooked beetroot (not in vinegar), cut into slim wedges
  • 100g toasted hazelnuts, roughly chopped
  • 150g bag baby spinach leaves
  • 2 tbsp white wine vinegar
  • 2 tbsp clear honey
  • 2 tbsp extra virgin olive oil

Method

  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. 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. 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.

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