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




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.


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.


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.


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


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


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.


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


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