Beetroot, Orange and Almond Salad

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  • 5 (1)
15 MIN
1 SERVING
Easy

PROTEIN

7 g

CARBS

46 g

CALORIES

415 kcal

SUGAR

32 g

cholesterol

157 mg

FAT

3 g

Ingredients

Serving

beetroot ( cooked (not pickled) )

200 g

orange

1 large

almonds ( flaked )

12 g

mint leaves

3 leaves

ground allspice

1 tsp

olive oil

4 tsp

red wine vinegar

1 tsp

Beetroot, Orange and Almond Salad

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  • 5 (1)

Instructions

Step 1

Peel the orange by cutting off the top and bottom with a sharp knife then work your way around, cutting off the skin. There may be some juicy flesh still on the skin. Don’t waste it -squeeze the juice into a glass and add to the dressing.

Step 2

Slice the orange and the beetroot(cooked) and put them into a bowl.

Step 3

Lightly toast the almonds in a dry pan and add to the bowl.

Step 4

Mix all of the dressing ingredients with the orange juice, then dress the salad. Top with a few mint leaves.

The name of this recipe is pretty much the ingredients list, but there is a lovely little trick in the dressing. I really like beetroot as a food, and considering I am a kettlebell guy the obvious Russian link is always worth a nod. Beetroot is great for you, but some people don’t find it very palatable – pairing beetroot with fruit can really open up the door to liking it.

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