Beetroot Salad
I created this dish for a Paleo pot luck and it went down a treat. I made it to feed a lot of people but you could probably just halve it
- Preparing Time: 35 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 10
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 2 tablespoons honey
- 3 cups baby spinach
- 1.4 kg fresh beetroot peeled diced chunky
- 4 tablespoons balsamic vinegar
- 1/4 cup avocado oil
- 1/3 cup walnuts smashed
- 12 stalks fresh asparagus diced chunky
- Carbohydrate 17.6968740032946 g
- Cholesterol 0 mg
- Fat 8.35054000680879 g
- Fiber 4.80831742746245 g
- Protein 3.97221625091206 g
- Saturated Fat 0.838618800665687 g
- Serving Size 1 1 Serving (186g)
- Sodium 118.324750003074 mg
- Sugar 12.8885565758322 g
- Trans Fat 0.568161600403505 g
- Calories 153 calories
1. Mix the honey, vinegar & oil 2. Lay the beetroot flat on some baking paper in a oven dish 3. Brush the honey mixture over the beetroot 4. Bake at 180c for approx 1 hour, until soft (may take longer) 5. Steam the asparagus for 5-10 min (until soft) 6. Toast the walnuts in a fry pan or under the grill for approx 5min until crunchy 7. Combine all ingredients and serve
