Spinach, beetroot and egg salad
Spinach, beetroot, and egg salad with toasted pine nuts—tender beets, crisp veggies, and creamy dressing for a quick, healthy meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 bunches baby beetroot, stems trimmed
- 1 cup water
- 200 grams green beans, trimmed
- 100 grams sugar snap peas, trimmed
- 1/2 avocado, seeded, peeled, chopped
- 150 grams baby spinach leaves
- 2 hard boiled eggs, peeled, quartered
- 2 tablespoons toasted pine nut and seed mix
- Dressing
- 1 tablespoon extra virgin olive oil
- 1 emon, zest and 1 tablespoon of juice
- 1 tablespoon maple syrup
- 2 teaspoons wholegrain mustard
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