If you’re looking for something fresh and light that packs a nutritional punch, look no further. Our Beetroot & Green Bean Superfood Salad combines the earthy flavour of our Roasted Beetroot Wedges with the wonderful texture of pecans, which will leave you satisfied until your next meal.
1/4 pack of Roasted Beetroot Wedges
Handful of green beans
1/3 pack of spinach leaves
1/3 pack of lambs lettuce
1 tbsp olive oil
1 tbsp balsamic vinegar
Handful of pecans
1 tbsp maple syrup
method (tick as you go)
Preheat the oven to 200˚C.
Cook the Roasted Beetroot Wedges as per cooking instructions on the pack.
Boil water and cook the green beans for a few minutes, ensuring they maintain their crunch.
In the meantime mix the maple syrup, chilli flakes and pecans. Place on a pan at medium heat and cook the pecans until caramelised.
In a separate bowl, mix the leaves with the olive oil and balsamic dressing until fully coated.
Mix the beetroot, green beans, pecans and leaves together to make for a deliciously sweet and healthy salad.