Beetroot and Almond salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Beetroot and Almond salad calories by ingredient
Introduction
Honey coated Almonds and sharp goat's cheese make this salad a standout. Honey coated Almonds and sharp goat's cheese make this salad a standout.Number of Servings: 6
Ingredients
-
2 bunches baby beetroot, trimmed
3 tbsp Honey
55g (1/2 cup) Almond halves
1/2 tsp sea salt flakes
100g bunches rocket leaves
80g goat's cheese, crumbled
1 tbs red wine vinegar
Tips
OPTIONAL - try sprinkling a little cinnamon and/or chilli plakes over the almonds immediately after coating with honey, then sprinkle the salt flakes.
Directions
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.