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Serves 2

Beetroot and orange salad

If you love beetroot then you’ll love this salad. The orange and pomegranate really work well. Feel free to add any protein you like on top.

Ingredients

  • 180g raw beetroot (2 x medium)
  • 30g red onion, thinly sliced
  • 2 tbsp apple cider vinegar
  • 1 orange, peeled and chopped
  • 60g spinach
  • 50g pomegranate
  • 15g pumpkin seeds
  • 1 tbsp olive oil
  • 1 tbsp fresh mint, chopped

Directions

  • Cut the stalks off the beetroot and wrap each beetroot in tin foil.
  • Bake in the oven for 45 minutes at 200°C. Leave to cool.
  • Once cool, peel and chop the beetroot into wedges.
  • Place the onion and cider vinegar into a bowl and toss well.
  • Add in the orange, spinach, pomegranate, pumpkin seeds, and olive oil, and mix well.
  • Add the beetroot in last and toss around.
  • Serve onto 2 plates and season with salt and pepper.
  • Sprinkle over the chopped mint.
  • Kcal: 221
  • Protein: 6g
  • Fats: 10g
  • Carbs: 22g
  • Fibre: 5g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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