Green Beans & Roasted Beets Balsamic Salad
Green Beans & Roasted Beets Balsamic Salad
Ingredients
For the Salad:
- 4 beets
- 1 tbsp olive oil
- 8 oz green beans trimmed, cut in half, 230g
- 2 cups cherry tomatoes halved, 300g
- 1 small onion diced
- 1/2 cup dried cranberries 60g
- 2 oz wild rocket/arugula 60g
- 4 1/2 oz mini mozzarella balls halved, 125g
- 1/4 cup pine nuts toasted, 35g
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- 2 tbsp basil chopped
- 1/2 tsp garlic powder
- 1/2 tsp Salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400°F (200°C). Peel the beets and cut them into 1- 1 ½ inch chunks. Place them on a lined baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 35 minutes or until the beets are tender.
- In the meantime, prepare the rest of the salad. Add all of the dressing ingredients to a bowl and mix well. Refrigerate until needed.
- Bring a large pot of water to a boil and cook the green beans for 2-3 minutes, until tender-crisp, then transfer to a large serving bowl.
- Combine green beans with tomatoes, beets, onion, cranberries, mozzarella and pine nuts. To serve, drizzle with the dressing and season with more salt and pepper to taste.
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