This salad is full of beetroots and sweet berries. It’s perfect for a light lunch or makes a striking side dish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 303 |
| Fat | 24g |
| Saturates | 3g |
| Protein | 6g |
| Carbs | 19g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Remove the beetroots from the packaging and pat dry. Slice into quarters and transfer to a large serving bowl.
2
Gently wash the berries but keep them whole.
3
Toast the walnuts and seeds in a dry pan until golden, then roughly chop, if you prefer.
4
In a jar, add the olive oil, condiment, mustard, honey, salt and pepper. Seal the lid and shake until emulsified.
5
Place the salad mix in a large serving bowl along with the beetroot. Pour over half the dressing and toss to coat. Top with the berries, walnuts and seeds.
6
Drizzle over the remaining dressing just before serving.
