Warm Beetroot, Brie & Crouton Salad
with Garlic Chilli Oil & Flaked Almonds4.5(17)
Calories
:
750 kcalProtein
:
26.1g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Soy
- Milk
- Sulphites
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
- Fish
- Soy
- Cashew
- Wheat
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Beetroot
1 sachet
Savoury Seasoning
1
Ciabatta
(Contains: Wheat, Gluten, Soy, Lupin, Sesame, Almond, Hazelnut, Eggs, Milk, May contain traces of allergens; )
1
Pear
1 packet
Green beans
2
Garlic
1 packet
Single Cream Brie
(Contains: Milk; )
1 sachet
Chilli Flakes
1 packet
baby spinach & rocket mix
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites, Sesame, Almond, Eggs, Milk, May contain traces of allergens, Fish, Soy, Cashew, Wheat, Gluten; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Calories750 kcal
Energy (kJ)3140 kJ
Fat33.7 g
of which saturates15.5 g
Carbohydrate80.2 g
of which sugars24.8 g
Dietary Fibre13.8 g
Protein26.1 g
Sodium1450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Cut beetroot into wedges.
- Place beetroot on a lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning and toss to coat. Roast until tender, 30-35 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
2
- Cut sourdough loaf into thin slices then cut or tear into bite-sized chunks.
- When beetroot has 10 minutes remaining, place croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat.
- Spread out evenly and bake until golden, 5-7 minutes.
3
- While croutons are baking, thinly slice pear into wedges. Trim and halve green beans. Finely chop garlic.
- Thinly slice Brie.
- In a small heatproof bowl, microwave a good drizzle of oil with garlic and a pinch of chilli flakes, until fragrant, 30 seconds. Season with salt and pepper.
4
- Add green beans and a splash of water to a large microwave-safe bowl, then cover with damp paper towel.
- Microwave green beans on high until just tender, 2-4 minutes.
- Drain green beans, then return to the bowl and allow to cool slightly.
5
- To bowl with green beans, add spinach & rocket mix, pear, croutons, almonds and balsamic & olive oil dressing.
- Toss to combine. Season to taste.
6
- Divide crouton salad between bowls. Top with roasted beetroot and chopped Brie.
- Drizzle over garlic chilli oil to serve. Enjoy!
