Beetroot and Almond salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 bunches baby beetroot, trimmed3 tbsp Honey55g (1/2 cup) Almond halves1/2 tsp sea salt flakes100g bunches rocket leaves80g goat's cheese, crumbled1 tbs red wine vinegar
1.
Preheat oven to 200°C. Use a fork to prick beetroot. Place in a ceramic bakiung dish, line with baking paper and place lid ontop. Bake for 45 minutes or until tender (you can use a fork to test if soft). Set aside to cool. Peel and halve (or quarter)
2.
Meanwhile, line a baking tray with baking paper. Place wire rack over tray. Place the honey in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or untilhoney is runny. Stir in almonds to coat. Pour onto rack and separate almomds. Sprinkle with salt. Set aside for 30 minutes to set.
3.
Combine the rocket and beetroot in a serving bowl. Top with goat’s cheese and almonds. Combine oil and vinegar in a jug and drizzle over the salad.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TELLYXOX.
Preheat oven to 200°C. Use a fork to prick beetroot. Place in a ceramic bakiung dish, line with baking paper and place lid ontop. Bake for 45 minutes or until tender (you can use a fork to test if soft). Set aside to cool. Peel and halve (or quarter)
2.
Meanwhile, line a baking tray with baking paper. Place wire rack over tray. Place the honey in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or untilhoney is runny. Stir in almonds to coat. Pour onto rack and separate almomds. Sprinkle with salt. Set aside for 30 minutes to set.
3.
Combine the rocket and beetroot in a serving bowl. Top with goat’s cheese and almonds. Combine oil and vinegar in a jug and drizzle over the salad.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TELLYXOX.
Nutritional Info Amount Per Serving
- Calories: 151.4
- Total Fat: 8.7 g
- Cholesterol: 10.5 mg
- Sodium: 313.9 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.1 g
- Protein: 5.9 g
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