Beetroot and satsuma salad with caper berry dressing recipe

  • Serves 4
  • 5 mins to prepare and 5 mins to cook
  • 195 calories / serving
  • Healthy
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Beetroot and satsuma salad with caper berry dressing  hero

Toss all the salad ingredients into a large salad bowl.

Whisk together the dressing ingredients (except the caper berries). Drizzle over just before serving, then scatter the caper berries on top.

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  • Ingredients

  • 4 small cooked beetroot, sliced
  • 4 satsumas, peeled and sliced into rings
  • 100g (3½oz) cherry tomatoes, halved
  • 350g baby spinach, washed
  • 50g (2oz) pecans or walnuts, chopped
  • For the Dressing

  • 2tsp balsamic vinegar
  • 1tbsp walnut oil
  • ½ tsp Dijon mustard
  • 1tbsp vinegar from jar of caper berries
  • 1tbsp caper berries, chopped
  • Energy 810kj 195kcal 10%
  • Fat 13g 18%
  • Saturates 1g 6%
  • Sugars 11g 13%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 12.1g Protein 5.5g Fibre 5.7g


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