Beetroot, orange & hazelnut salad

This salad is unique thanks to its simple flavor combinations that work amazingly together. Also, it has lots of textures and a sweet honey dressing.


You will need: 280g bag green bean, stem end trimmed, 3 large oranges, 250g pack cooked beetroot (not in vinegar), cut into slim wedges, 100g toasted hazelnut , roughly chopped, 150g bag baby spinach leaves

For the dressing: 2 table spoons of white wine vinegar, 2 table spoons of clear honey,  2 table spoons of extra virgin olive oil.


1. First off, cook the beans in boiling water for 2 minutes, drain and run under cool water until cold, then drain well – they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.

2. Move on to layering the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic – this way the spinach won’t go soggy. 3. Now, add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you’re ready to serve, toss the salad and dressing together.

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