Pear, Beetroot and Blackberry Salad

Pear, Beetroot and Blackberry Salad

Ingredients
  

  • 3 medium beetroot plus tops and leaves
  • 100 g blackberries
  • 2 medium pears
  • Handful of toasted hazelnuts
  • 120 g spinach and rocket or other salad leaves

For the dressing

  • 50 g blackberries
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tsp lemon juice

Instructions
 

  • Chop the tops off the beetroot and put to one side. Scrub them and roughly chop into small chunks. Season and then air fry at 150°C for 15 minutes or roast in the oven at 180°C for around 20 minutes or until cooked. I like mine still with a bit of bite.
  • Slice the pears and halve the blackberries. Roughly chop the hazelnuts. Wash the beetroot tops and leaves and roughly chop.
  • For the dressing, add everything together and blitz in a small blender/using a hand blender.
  • Assemble the salads in two separate bowls. Drizzle the dressing over and enjoy!

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