Beetroot, bean and hazelnut salad with horseradish dressing

Cooking Salads Beetroot, bean and hazelnut salad with horseradish dressing

Make the most of ingredients at hand with this clever, quick solution side.

Lables: Vegetarian Fish free Shellfish free
  1. Make dressing: Place horseradish cream, oil and vinegar in a bowl. Using a fork, whisk to combine.
  2. Make salad: Place hazelnuts, onion, beans and spinach in a large bowl. Season with salt and pepper. Toss to combine. Divide between plates.
  3. Top with beetroot and asparagus. Drizzle with dressing. Serve.

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1/2 cup 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
1 tbsp horseradish cream
1 tbsp olive oil
1 tbsp red wine vinegar

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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