Rainbow Salad

Serves 4
600g baby beetroot, trimmed
300g asparagus, trimmed
2 cloves garlic, crushed
1 tbsp finely grated lemon rind
2 small avocados, cut into thin wedges
3 medium oranges, segmented
1 red onion, thinly sliced

Whole grain Mustard Dressing
1 tbsp extra virgin olive oil
1 tbsp wholegrain mustard
1 tbsp white wine vinegar or apple cider vinegar
1 tbsp finely chopped chives
¼ cup parsley, coarsely chopped

Preheat oven to 180°C.

Place beetroot on to an oven tray, roast uncovered for about 45 minutes or until the beetroot is tender. Cool for 10 minutes, peel and cut into quarters.

Meanwhile combine asparagus, garlic and rind on oven tray and roast uncovered for about 10 minutes or until asparagus in tender. Cut asparagus in half, crossways.

Combine all the ingredients for the dressing in a small bowl.

Place beetroot and asparagus in a bowl and mix with the remaining ingredients, toss gently and serve.

By Georgina White – Simply Sumptuous Foods

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