Mandarin, asparagus and baby beetroot salad

As well as adding bright, vibrant colour to your meals, this delicious side dish is gluten-free too.

Recipe «Mandarin, asparagus and baby beetroot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 4 baby beetroot, trimmed, 3 mandarins, 1 1/2 tbsp extra virgin olive oil, 2 bunches asparagus, trimmed, cut into 4cm lengths, 120g baby rocket , 1/2 cup crunchy combo sprouts , rinsed, 50g low-fat feta, crumbled .

Ingredients:

• 4 baby beetroot, trimmed 
• 3 mandarins 
• 1 1/2 tbsp extra virgin olive oil 
• 2 bunches asparagus, trimmed, cut into 4cm lengths 
• 120g baby rocket 
• 1/2 cup crunchy combo sprouts , rinsed 
• 50g low-fat feta, crumbled 

Instructions

1. Preheat oven to 200C/180C fan-forced. Wash beetroot and pat dry. Place in a baking dish. Cover tightly with foil. Roast for 40 to 45 minutes or until skin peels away from beetroot when rubbed. Set aside until cool enough to handle.
2. Wearing rubber gloves, peel and halve each beetroot, quartering any larger ones.
3. Juice 1 mandarin (you'll need 1/4 cup juice). Place juice in a bowl. Add oil. Season with salt and pepper. Whisk to combine.
4. Place asparagus in a heatproof bowl. Cover with boiling water. Stand for 4 minutes or until bright green and tender. Drain. Peel remaining mandarins, removing all the white pith, and divide into segments. Place rocket on a platter. Top with beetroot, asparagus, mandarin, sprouts and fetta. Drizzle with dressing. Serve.