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Beetroot Walnut & Fennel Salad ( Recipes )

Beetroot Walnut & Fennel Salad with Vanilla Yoghurt Dressing


Beetroot Walnut & Fennel Salad with Vanilla Yoghurt DressingIngredients

  • 8 baby beetroot (or 4 medium beetroot)
  • 250g kumara (red sweet potato), peeled & dice into 2 cm pieces
  • 400g can cannellini beans (salt reduced), drained & rinsed
  • 2 small fennel, thinly sliced or grated
  • 1/2 small red onion, thinly sliced
  • 1/3 cup roasted walnuts, coarsely chopped
  • 8 baby cos lettuce leaves
  • 2 teaspoons fresh thyme
Dressing
  • 1 cup Jalna Low Fat Vanilla Yoghourt
  • 2 teaspoons lemon juice
  • 1 teaspoon orange zest

Directions

Cook beetroot and kumara (Trim the leaves from the beetroot leaving about 2 cm of stalk attached to the bulbs, being careful not to break the skin. Steam, microwave or cook beetroot in a large saucepan of boiling water for 10-15 minutes or until just cooked but be careful not to overcook. Drain and peel beetroot while still warm. To microwave – wrap beetroot in microwave plastic wrap and microwave on high/850watts/100% for 10-14 minutes or until tender when tested with a skewer. Remove from the wrap and set aside for 20 minutes to cool.)

Combine kumara, cannellini beans, fennel, onion, walnuts, tossing well to combine. (Note: If beetroot is added at this stage it will color the other ingredients pink.)Spoon salad into lettuce leaves and adds beetroot. Whisk dressing ingredients until well combined, drizzle over salad and garnish with thyme.

 


Source: The Dietitian’s Association of Australia

 

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