Beetroot Hazelnut Salad

Name: Beetroot Hazelnut Salad
Yield: 4 servings
Ingredients: 13 cup beetroot, chunks chopped (canned is fine); 50 g hazelnuts; 12 tomatoes, diced; 12 red onion, thinly sliced; lettuce, shredded roughly; 1 teaspoon honey; 1 teaspoon extra virgin olive oil; salt and pepper, to taste

Vegan Vegetarian

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Ingredients

13 cup beetroot, chunks chopped (canned is fine) ⓘ
50 g hazelnuts ⓘ
12 tomatoes, diced ⓘ
12 red onion, thinly sliced
lettuce, shredded roughly ⓘ
1 teaspoon honey ⓘ
1 teaspoon extra virgin olive oil ⓘ
salt and pepper, to taste ⓘ

Instructions

Whisk the honey, oil, vinegar and salt and pepper together with a fork.
Set aside until ready to serve.
Place the beetroot, whole hazelnuts, tomato, onion and lettuce in a bowl.
Toss to combine.
Just before serving, pour over the dressing.

Nutrition & Diet Analysis (per serving)

492 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 4.4g 9% DV

Total Fat 38.3g 49% DV

Carbs 34.1g 12% DV

Fiber 3.1g 11% DV

Sugar 26.2g 52% DV

Electrolytes

Sodium 9712.8mg 100% DV

Potassium 312.5mg 7% DV

Vitamins & Minerals

Vitamin A 19.5mcg 2% DV

Vitamin C 8.9mg 10% DV

Calcium 133.3mg 10% DV

Iron 1.4mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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