BEETROOT, ORANGE & HAZELNUT SALAD

Beetroot, orange & hazelnut salad image

Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing

Provided by Cassie Best

Time 10m

Number Of Ingredients 8

Ingredients

280g bag green bean , stem end trimmed
3 large oranges
250g pack cooked beetroot (not in vinegar), cut into slim wedges
100g toasted hazelnut , roughly chopped
150g bag baby spinach leaves
2 tbsp white wine vinegar
2 tbsp clear honey
2 tbsp extra virgin olive oil

Steps:

Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well - they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic - this way the spinach won't go soggy.
Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you're ready to serve, toss the salad and dressing together.

Nutrition Facts : Calories 178 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium