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Mandarin, asparagus and baby beetroot salad
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Colorful gluten-free side dish.
Ingredients:
  • 4 (1 bunch) baby beetroot, trimmed
  • 3 mandarins
  • 27.30 gm extra virgin olive oil
  • 2 bunches asparagus, trimmed, cut into 4cm lengths
  • 120g baby rocket
  • 125.00 ml crunchy combo sprouts (see Notes), rinsed
  • 50g low-fat feta, crumbled
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Wash and dry the beetroot, then place it in a baking dish and cover tightly with foil. Roast for 40-45 minutes until the skin easily peels away. Let it cool before handling.
  • Put on the rubber gloves to protect your hands. Peel and halve each beetroot, quartering any larger ones.
  • Squeeze the juice of 1 mandarin (about 1/4 cup) into a bowl. Mix in oil and season with salt and pepper. Whisk everything together until combined.
  • Put the asparagus in a heatproof bowl and pour boiling water over them. Let them sit for 4 minutes until they turn bright green and become tender. After that, drain them. Then peel the remaining mandarins, removing all the white pith, and divide them into segments. Next, arrange rocket on a platter and layer on top the beetroot, asparagus, mandarin segments, sprouts, and crumbled feta. Finish by drizzling with dressing and serve.

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