Beetroot, pecan, apple and celeriac salad recipe

  • Serves 8
  • 20 mins to prepare and 15 mins to cook
  • 180 calories / serving
  • Healthy
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  1. Preheat the oven to gas 2, 150°C, fan 130°C. Mix the nuts with the cayenne and 1tsp of the honey, then spread over a baking sheet and bake for 15 minutes, until toasted. Cool. Whisk the remaining honey with the dressing ingredients and season to taste. The nuts and dressing can be made two days ahead and kept chilled until you're ready to use them.
  2. Half-fill a large bowl with cold water and add the lemon juice and sliced apples. Peel the celeriac and cut into thin slices, then stack together and slice into matchsticks. Add to the bowl. Prepare the beetroot the same way and place in another bowl.
  3. To serve, thoroughly drain the celeriac and apple. Mix them with the beetroot, dressing and the spring onions, then scatter the candied nuts over the top.
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  • Ingredients

  • 85g (3¼oz) pecan nuts
  • pinch cayenne, or hot paprika
  • 1tbsp clear honey
  • ½ lemon, juiced
  • 2 Granny Smith apples, cored and thinly sliced
  • 1 small celeriac, about 400g (13oz)
  • 3 medium, raw beetroot, peeled
  • bunch spring onions, trimmed and finely sliced
  • For the dressing

  • 4tbsp extra-virgin olive oil
  • 2tbsp red wine vinegar
  • 1tbsp wholegrain mustard
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  • Energy 745kj 180kcal 9%
  • Fat 13.4g 19%
  • Saturates 1.4g 7%
  • Sugars 9.4g 10%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 9.9g Protein 2.3g Fibre 4.8g


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