Beetroot & Clementine Salad

Beetroot & Clementine Salad

By the wlr team

This salad is so easy to throw together and is a great 'take to work' lunch. You don't even have to toast the nuts if you want to save even more time. 

Suitable for Vegetarians.

  • Recipe makes: 1 serving
  • Prep time:
    10 mins
  • Cook time: 5 mins
  • Calories: 386
    per serving


  • 30g walnuts
  • 70g beetroot, pickled
  • 1 clementine
  • 80g mixed leaf salad
  • 30g blue cheese


  1. Preheat the oven to 150C.
  2. Line a baking tray with baking paper and bake the walnuts in the oven for 5-8 minutes to toast. Shake the pan every few minutes to avoid burning.
  3. Drain the beetroot and cut into thin slices. Peel and segment the clementine.
  4. Place the mixed leaves on a plate and top with beetroot slices and clementine segments. Crumble over the blue cheese and top with the toasted walnuts.
Nutrition information per serving
Calories (kcal)386
Carbohydrate (g)14.8
Fat (g)30.5
Protein (g)14.5
Fibre (g)4.4
Alcohol (g)0.0
Fruit & Veg2.4

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