Spinach, Beetroot & Egg Salad

Beetroot is an excellent source of fibre and is also packed with beta-carotene, Folate, potassium, vitamin C and iron

Serves 4

Prep 20 mins

Cook 50 mins

Per serve 1100kJ

Fat 16g

Sat fat 3.2g

Spinach, Beetroot & Egg Salad

·           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

o   Extra virgin olive oil, 1 tablespoon

o   Lemon, 1, zest and 1 tablespoon of juice

o   Maple syrup, 1 tablespoon

o   Wholegrain mustard, 2 teaspoons

1. Preheat oven to moderate, 180⁰C
2. 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
3. Blanch beans and peas in a large saucepan of boiling salted water for 1 minute. Drain and refresh under cold water.
4. Dressing combine all ingredients in a screw-top jar. Shake well.
5. 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

Green beans

Top tips

·           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