Warm Winter Salad with Horseradish Vinaigrette

Servings: Serves: 4

Nutritional Information:

Per serving (403g)

Calories 459, Fat 26g, Saturates 3.7g, Carbohydrate 45g, Sugars 18g, Fibre 6g, Protein 14g, Salt 1.8g


Ingredients

Method

1

Preheat the oven to 180°C/350°F/Gas 4. Place the whole beetroots onto a tray and roast for two hours, or until cooked through.

2

In a bowl, mix together the lemon juice, liquid smoke and soy sauce. Slice the banana blossoms into 1cm thick pieces and add them to the mixture, to marinate for 1 hour.

3

Whilst the banana blossom is marinating, make the vinaigrette by mixing the cider vinegar, Dijon mustard, horseradish and maple syrup together in a bowl. Then slowly pour in the olive oil whilst whisking thoroughly, to ensure the vinaigrette doesn’t split.

4

Remove the beetroots from the oven, then peel and cut them to your liking.

5

Bring a medium-sized pan of water to the boil and cook the green beans for 1-2 minutes.

6

Remove the banana blossoms from the marinade and drain through a sieve. In a large bowl mix the banana blossoms, puy lentils, apples, capers, beetroot, rocket leaves, green beans and red onion together. Add 4 tablespoons of the vinaigrette to the salad and incorporate gently until all the salad is coated.

7

To serve, divide the salad between four bowls and drizzle with the vinaigrette.

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