Warm beetroot, bean & walnut salad

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Warm beetroot, bean & walnut salad

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  • 0:10 Prep
  • 0:01 Cook
  • 6 Servings
  • Capable cooks

This super crunchy salad is a great way to get something healthy on your plate.

Featured in
Vegetarian recipes, Easter

Ingredients

  • 300g French beans, ends trimmed
  • 3 large beetroot, cooked, peeled, sliced into 1cm-thick rounds
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons walnut oil*
  • 2 tablespoons balsamic vinegar
  • 1/2 cup walnut pieces, lightly toasted

Method

  • Step 1
    Blanch beans in a saucepan of boiling salted water for 1 minute, then drain and refresh. Toss together with beetroot and place on serving plates with fish. Combine oils and vinegar with salt and pepper. Drizzle over salad and sprinkle with toasted walnuts.

  • Vegetarian

Nutrition

  • 1027 kj

    Energy

  • 23g

    Fat Total

  • 3g

    Saturated Fat

  • 4g

    Protein

  • 27.8mg

    Sodium

  • 5g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve

Notes

* From gourmet food stores. Use extra virgin olive oil if unavailable.

  • Author: Valli Little
  • Image credit: Ben Dearnley
  • Publication: Taste.com.au

Source: taste.com.au

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