Appetizers / Soups / Salads

Beetroot and Almond salad is for Dinner.

Beetroot and Almond salad takes 20 minutes to prepare.

Beetroot and Almond salad takes 45 minutes to cook.

Beetroot and Almond salad makes 6 servings.

The ingredients for Beetroot and Almond salad are:

2 bunches baby beetroot, trimmed
3 tbsp Honey
55g (1/2 cup) Almond halves
1/2 tsp sea salt flakes
100g bunches rocket leaves
80g goat's cheese, crumbled
1 tbs red wine vinegar

Here is how you make Beetroot and Almond salad:

1. Preheat oven to 200?C. Use a fork to prick beetroot. Place in a ceramic bakiung dish, line with baking paper and place lid ontop. Bake for 45 minutes or until tender (you can use a fork to test if soft). Set aside to cool. Peel and halve (or quarter)2. Meanwhile, line a baking tray with baking paper. Place wire rack over tray. Place the honey in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or untilhoney is runny. Stir in almonds to coat. Pour onto rack and separate almomds. Sprinkle with salt. Set aside for 30 minutes to set.3.Combine the rocket and beetroot in a serving bowl. Top with goat?s cheese and almonds. Combine oil and vinegar in a jug and drizzle over the salad.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user TELLYXOX.

The nutritional information for Beetroot and Almond salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 151.4

• Total Fat: 8.7 g
• Cholesterol: 10.5 mg
• Sodium: 313.9 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 2.1 g
• Protein: 5.9 g

The dietary needs meet for Beetroot and Almond salad is Gluten Free