Sweet Beetroot Crunch Salad Recipe

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
- 2 tbsp hummus per serving
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.
PER SERVING
- Kcal 543
- Protein 16g
- Fat 39g
- Carbs 25g
- Fibre 11g