Everyday recipes
Spinach, beetroot and egg salad
See more recipes in this Week's Woman's Day.
INGREDIENTS
baby beetroot, 2 bunches, stems trimmed
water, 1 cup
green beans, 200g, trimmed
sugar snap peas, 100g, trimmed
avocado, ½, seeded, peeled, chopped
baby spinach leaves, 150g
eggs, 2, hard boiled, peeled, quartered
pine nut and seed mix, 2 tablespoons, toasted
DRESSING
extra virgin olive oil, 1 tablespoon
Lemon, 1, zest and 1 tablespoon of juice
maple syrup, 1 tablespoon
wholegrain mustard, 2 teaspoons
METHOD
PER SERVE 1100kJ fat 16g sat fat 3.2g - Preheat oven to moderate, 180°C.
- Place beetroot in a baking dish. Add water. Cover dish tightly with foil. Bake 40-50 minutes, until tender. Allow beetroot
to cool, then peel.
- Blanch beans and peas in a large saucepan of boiling salted water for 1 minute. Drain and refresh
under cold water.
- DRESSING: Combine all ingredients in a screw-top jar. Shake well.
- In a large bowl, combine beans, peas, avocado and baby spinach leaves. Add dressing and toss gently. Top with hard-boiled eggs and beetroot. Scatter with nut and seed mixture.
TOP TIP- Make this a main meal salad by tossing through a well-drained
400g can of tuna or salmon.
- Beetroot is an excellent source of fibre and is also packed with beta-carotene, folate, potassium, vitamin C and iron.
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