BEETROOT, ORANGE & WALNUT SALAD

SERVES: 2-4 | PREP TIME: 5 MINUTES | COOK TIME: N/A

INGREDIENTS

2 large oranges

200g beetroot (cooked)

50g rocket

50g young spinach

80g walnuts

50ml balsamic glaze

1 tbsp extra virgin olive oil

15g fresh parsley

½ tsp maldon sea salt

INSTRUCTIONS

Begin by peeling the rind off of the oranges. Carefully remove the segments with a paring knife and remove any excess skin (this step is optional).
Slice the cooked beetroot into thin slices.
Blitz the hazelnuts and fresh parsley in a spice ginger, food processor or by using a mortar and pestle.
In a large salad bowl toss together the rocket, spinach and orange segments with the extra virgin olive oil. Place the beetroot slices on top of the rocket base salad. Sprinkle the hazelnut and parsley mixture on top.
Drizzle with balsamic glaze and extra virgin olive oil, and season with sea salt flakes.

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