Spinach, Beetroot & Egg Salad

Beetroot is
an excellent source of fibre and is also packed with
beta-carotene, Folate, potassium, vitamin C and iron

Serves 4

Prep 20 mins

Cook 50 mins

Per
serve 1100kJ

Fat 16g

Sat fat 3.2g

Spinach, Beetroot & Egg Salad

·          
Baby
beetroot, 2 bunches, stems trimmed

·          
Water,
1 cup

·          
Green
beans, 200g, trimmed

·          
Sugar
snap peas, 100g, trimmed

·          
Avocado,
½, seeded, peeled, chopped

·          
Baby
spinach leaves, 150g

·          
Eggs,
2, hard boiled, peeled, quartered

·          
Pine
nut and seed mix, 2 tablespoons, toasted

Dressing

o  
Extra
virgin olive oil, 1 tablespoon

o  
Lemon,
1, zest and 1 tablespoon of juice

o  
Maple
syrup, 1 tablespoon

o  
Wholegrain
mustard, 2 teaspoons

1. Preheat oven to moderate, 180⁰C
2. Place beetroot in a baking dish. Add water. Cover dish tightly with
   foil. Bake 40 – 50 minutes, until tender, allow beetroot to cool, then
   peel
3. Blanch beans and peas in a large saucepan of boiling salted water
   for 1 minute. Drain and refresh under cold water.
4. Dressing combine
   all ingredients in a screw-top jar. Shake well.
5. In a large bowl, combine beans, peas, avocado and baby spinach
   leaves. Add dressing and toss gently. Top with hard-boiled eggs and
   beetroot. Scatter with nut and seed mixture

Green beans

Top tips

·          
Make
this a main meal salad by tossing through a well-drained 400g can of tuna or
salmon.

·          
Beetroot
is an excellent source of fibre and is also packed
with beta-carotene, Folate, potassium, vitamin C and
iron