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
Ingredients
- 30g walnuts
- 70g beetroot, pickled
- 1 clementine
- 80g mixed leaf salad
- 30g blue cheese
Method
- Preheat the oven to 150C.
- 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.
- Drain the beetroot and cut into thin slices. Peel and segment the clementine.
- 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.
Calories (kcal) | 386 |
Carbohydrate (g) | 14.8 |
Fat (g) | 30.5 |
Protein (g) | 14.5 |
Fibre (g) | 4.4 |
Alcohol (g) | 0.0 |
Fruit & Veg | 2.4 |
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