Warm Beetroot, Green Bean, Potato and Almond Salad

A warm vegetarian salad featuring tender potatoes, blanched green beans, earthy beetroot, and crunchy toasted almonds in a balsamic dressing.

Vegetarian Healthy Quick Lunch Salad Potato Beetroot

Estimated Nutrition

Calories

846.5

kcal / serving

846.5 kcal total

Carbs

41.2g

per serving

41.2 g total

Fat

72.4g

per serving

72.4 g total

Protein

15.8g

per serving

15.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

NutsSeeds

Almond

flaked and toasted

sprig

Basil

torn

tbsp

Parsley

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

200

New Potatoes

cut into 1cm thick slices

Green Bean

cut into pieces diagonally

0.5

piece

Beetroot

cooked, chopped, not in vinegar

Method

Boil the potato slices in water for 5-7 minutes until tender and drain.

Blanch the green beans for 3-4 minutes and drain.

Combine potatoes, beans, and all remaining ingredients in a bowl.

Stir the mixture well and serve warm.