Beetroot and satsuma salad with caper berry dressing recipe

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Beetroot and satsuma salad with caper berry dressing  hero
  • Recipe facts:
  • Rating: 4 stars
  • 5 mins to prepare and 5 mins to cook Takes: 5 mins to prepare and 5 mins to cook
  • 4 Serves: 4

Toss all the salad ingredients into a large salad bowl.

Whisk together the dressing ingredients (except the caper berries). Drizzle over just before serving, then scatter the caper berries on top.

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Ingredients

  • 4 small cooked beetroot, sliced
  • 4 satsumas, peeled and sliced into rings
  • 100g (3½oz) cherry tomatoes, halved
  • 350g baby spinach, washed
  • 50g (2oz) pecans or walnuts, chopped
  • For the Dressing
  • 2tsp balsamic vinegar
  • 1tbsp walnut oil
  • ½ tsp Dijon mustard
  • 1tbsp vinegar from jar of caper berries
  • 1tbsp caper berries, chopped
Buy ingredients
Each serving contains
  • Calories 166 9%
  • Sugar 8.9g 10%
  • Fat 12.8g 19%
  • Saturates 1.1g 6%
  • Salt 0.5g 9%
of your guideline daily amount

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