Name: Spinach, beetroot and egg salad
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 2 bunch baby beetroot, stems trimmed; 1 cup water; 200 gram green beans, trimmed; 100 gram sugar snap peas, trimmed; 1/2 avocado, seeded, peeled, chopped; 150 gram baby spinach leaves; 2 hard boiled eggs, peeled, quartered; 2 tablespoon toasted pine nut and seed mix; Dressing; 1 tablespoon extra virgin olive oil; 1 emon, zest and 1 tablespoon of juice; 1 tablespoon maple syrup; 2 teaspoon wholegrain mustard

Spinach, beetroot and egg salad

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Serves 4

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

2 bunch baby beetroot, stems trimmed

1 cup water

200 gram green beans, trimmed

100 gram sugar snap peas, trimmed

1/2 avocado, seeded, peeled, chopped

150 gram baby spinach leaves

2 hard boiled eggs, peeled, quartered

2 tablespoon toasted pine nut and seed mix

Dressing

1 tablespoon extra virgin olive oil

1 emon, zest and 1 tablespoon of juice

1 tablespoon maple syrup

2 teaspoon wholegrain mustard

Method

1.Preheat oven to 180°C.

2.Place beetroot in a baking dish with water. Cover dish tightly with foil. Bake 40-50 minutes, until tender. Allow beetroot to cool, then peel.

3.in a large saucepan of boiling salted water, blanch beans and peas 1 minute. Drain and refresh under cold water.

4.To make 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.

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

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