A light and nutritious side salad perfect for picnics or summer lunches.
Walnuts were recently declared the King of Nuts for their top-notch nutritional value. So it's always good to find new ways to incorporate superfoods into your diet. With summer now here, salads become more appealing in the warm weather. This salad is a real superfood salad, packed with goodness. I use pre-cooked beetroot in this recipe. This means minimal preparation time and the vinegar beetroot are traditionally stored in adds a nice zing to the salad.
For a real low-calorie alternative, omit the walnuts.
4 cooked beetroot
1 small red onion, sliced into thin rings
2 handfuls of baby leaf spinach
25g walnuts
1 tbsp balsamic vinegar
Freshly ground black pepper
Cut the beetroot into roughly 1-2 inch sized chunks. Place in a salad bowl and add the onion and spinach, and the balsamic vinegar. Mix together.
Break the walnuts into small pieces and sprinkle over the salad.
Season well with freshly ground black paper.
