Beetroot, bean and hazelnut salad with horseradish dressing

Recipes / Salads

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

Recipe «Beetroot, bean and hazelnut salad with horseradish dressing» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.