Sweet Beetroot Crunch Salad Recipe

vegan beetroot crunch salad recipe image

Sweet Beetroot Crunch Salad Recipe

SERVES 6

Ingredients

  • 60g walnuts, chopped
  • 60g sunflower seeds
  • 60g pumpkin seeds
  • 500g raw beetroot, grated
  • 200g courgette, grated
  • 100g spinach
  • 1 can borlotti beans, drained (240g drained weight)
  • 1 apple, cored and thinly sliced

Dressing

  • 60ml olive oil
  • 40ml balsamic vinegar
  • 1/2 tsp salt
  • 1 tsp honey
  • Juice from 1 lemon

Topping

Directions

  • Place the walnuts, and seeds into a dry frying pan and cook on high heat for a few minutes until they become fragrant and starting to brown. Place these in a large bowl with the beetroot, courgette, spinach, beans and apple and stir well.
  • To make the dressing add all dressing ingredients into a bowl and whisk together. Pour over the bowl of salad and mix well. Serve out your portions and pop 2tbsp hummus on top of each serving.

Vegan Beetroot Crunch Salad Chart
PER SERVING
  • Kcal 543
  • Protein 16g
  • Fat 39g
  • Carbs 25g
  • Fibre 11g

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