SPINACH, BEET­ROOT & EGG SALAD

OK! (Australia) - - Food -

IN­GRE­DI­ENTS

2 bunches baby beet­root, stems trimmed 1 cup wa­ter 200g green beans, trimmed 100g sugar snap peas, trimmed 1 av­o­cado, seeded, peeled, chopped 150g baby spinach leaf mix 2 eggs, hard-boiled, peeled, quar­tered 1⁄4 cup (40g) pine nut and seed mix, toasted

DRESS­ING

1 tbsp ex­tra-vir­gin olive oil 1 lemon, zest and 1 tbsp of juice 1 tbsp maple syrup 2 tsp whole­grain mus­tard

METHOD

1 Pre­heat oven to mod­er­ate, 180°C. 2 Place beet­root in a bak­ing dish. Add wa­ter and cover dish tightly with foil. Bake 40-50 min­utes, un­til ten­der. Cool and peel. 3 Blanch beans and peas in a large saucepan of boil­ing salted wa­ter, 1 minute. Drain and re­fresh un­der cold wa­ter. 4 DRESS­ING Com­bine all in­gre­di­ents in a screw-top jar. Shake well. 5 In a large salad bowl, com­bine beans, peas and av­o­cado with baby spinach leaves and dress­ing. Top with hard-boiled eggs and beet­root. Scat­ter with nut and seed mix­ture.

SERVES 4

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