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How to Cook

Superfood Salad with Beetroot & Almonds

This Superfood Salad with Beetroot & Almonds brings together earthy beetroot, crunchy almonds and a mix of fresh ingredients for a colourful, satisfying dish. The natural sweetness of the beetroot complements the gentle nuttiness of the almonds, while a simple dressing ties everything together. Easy to prepare and full of contrasting textures, it’s a lovely choice for a light lunch, a fresh side dish or a simple way to add more variety to everyday meals.

Prep Time: 5 minutes

Cooking Time: 5 minutes

Serves: 2

Method

  1. 1 Simply mix up in a bowl with the ginger vinaigrette.
  2. 2 For the vinaigrette, mix well in a bowl with a whisk and add a splash of water if necessary.
  3. 3 Pour over the salad with a teaspoon so you only portion a little or use a squeeze ketchup style bottle.

Ingredients

  • 4x small/medium beetroots, baked or pickled beetroot whichever you prefer, simply cut into wedges
  • Approximately 8x oven roasted almonds
  • 6x leaves of kale washed and blanched in boiling water and refreshed in ice water, then cut into bite size pieces
  • 1x bag of washed baby spinach
  • 1x head of broccoli cut into pieces, blanched in boiling water but cooked until it has only a slight bite left, then refreshed in iced water
  • 1x punnet of blueberries
  • 4x ripe tomatoes cut into wedges

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