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Beetroot, bean and hazelnut salad with horseradish dressing
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Prep Time:
10 minutes
10 minutes
Cook Time:
Total Time:
10 minutes
10 minutes
Elevate your meal with this simple and resourceful side dish.
Ingredients:
- 125.00 ml dry-roasted hazelnuts, roughly chopped
- 1/2 small red onion, thinly sliced
- 420g can cannellini beans, drained, rinsed
- 60g baby spinach
- 450g can whole baby beets, drained, quartered
- 340g jar marinated asparagus
- 20.00 ml horseradish cream
- 20.00 ml red wine vinegar
Instructions:
- Prepare the dressing by combining horseradish cream, oil, and vinegar in a bowl. Whisk together using a fork until well combined.
- Prepare the salad by combining hazelnuts, onion, beans, and spinach in a large bowl. Season with salt and pepper, then toss to mix well. Serve evenly on individual plates.
- Arrange the beetroot and asparagus on top and generously drizzle with dressing before serving.
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