Beetroot, orange & hazelnut salad

Recipe Name : Beetroot, orange & hazelnut salad
Food Mood:  “Healthy Summer Recipes”
Food Element:     280g sack green beans, stem fall trimmed     3 large oranges     250g pack cooked beetroot (not in vinegar), scuff into slim wedges     100g toasted hazelnuts, a propos chopped     150g sack baby spinach leaves For the dressing     2 tbsp white wine vinegar     2 tbsp certain honey     2 tbsp new virgin olive oil	Cooking Process:     Cook the beans in boiling water for 2 mins, drain and manage under cool water until chilly, along with drain expertly  they should yet have a easy to do to crunch. Using a practiced knife, cut off the peel, plus segment the oranges. Squeeze the juice from the pith into a little jam jar.     Layer the orangey segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic  this way the spinach wont go moist.     Add the permanent ingredients for the dressing to the jam jar like some seasoning, seal and pack into your salad bin. When youre ready to foster, toss the salad and dressing together.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Health EveryDay “Healthier roast”, Gluten-free lunch recipes, Healthier Chicken, Dinar Party, Healthier Fish,  Kids Health Food, Healthy Lunch, Pasta Recipes, Snack Recipe