Pear, walnut and beetroot salad

Beetroot has to be one of my all time favourite root vegetables, it has a rich, earthy flavour, and is full of antioxidants, vitamins and minerals. It also makes a killer salad when roasted, alas i’ve come up with this hearty pear, walnut and beetroot salad, which is a great year round salad. It makes a great addition to any summer BBQ, or a simple, fresh and hearty side salad during the winter months. I like to make this on a Sunday and take it for lunch on weekdays. I always look forward to lunch whenever I bring it. You could also add feta cheese if you wanted some cheese, but honestly, its great without it!

Pear, walnut and beetroot salad

2015-02-15 18:39:36

Serves 2

Gluten free. Dairy free. Vegetarian. Vegan

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

386 calories

63 g

0 g

12 g

13 g

1 g

538 g

204 g

23 g

0 g

10 g

Nutrition Facts

Serving Size

538g

Servings

2

Amount Per Serving

Calories 386

Calories from Fat 100

% Daily Value *

Total Fat 12g

18%

Saturated Fat 1g

6%

Trans Fat 0g

Polyunsaturated Fat 8g

Monounsaturated Fat 2g

Cholesterol 0mg

0%

Sodium 204mg

8%

Total Carbohydrates 63g

21%

Dietary Fiber 14g

54%

Sugars 23g

Protein 13g

Vitamin A

29%

Vitamin C

29%

Calcium

11%

Iron

26%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 3 medium beetroot
2. Drizzle of olive oil (for roasting beets)
3. 1 medium pear, chopped
4. 1/4 cup walnuts, toasted
5. a few handfuls of greens (beet greens, spinach, rocket etc)
6. 1/2 cup cooked quinoa
7. Sprouts, to garnish
8. Balsamic vinegar
9. Olive oil
10. Salt and pepper

Instructions

1. Preheat oven to 180 degrees Celsius, wash and dry beets, chop in half, then drizzle with olive oil.
2. Roast for 45-60 minutes, or until tender. Allow to cool, then chop into smaller pieces.
3. Slice pear and arrange on a platter with toasted walnuts, greens, quinoa and sprouts.
4. Mix together olive oil, balsamic vinegar and salt and pepper. Drizzle over salad prior to serving.

Notes

1. Try adding feta cheese for a creamy addition

By Britt Smith

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calories

386

fat

12g

protein

13g

carbs

63g

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