Beetroot, Basil & Toasted Almond Salad


This is my new favourite salad; the combination of the basil, beetroot, balsamic and toasted almonds makes for some really fresh flavours that will banish any blues and kick-start your taste buds.

  • 2 large cooked beetroots
  • 1/4 cucumber
  • 1 large celery stalk
  • 5 large basil leaves
  • 1 tbsp flaked almonds
  • 2 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1 tsp honey
  • 2 tsp Dijon mustard.
  1. In a bowl; chop the beetroot and cucumber into bite-sized chunks, finely slice the celery into rounds and roughly chop the basil leaves. 
  2. Place the flaked almonds in a pan and gently toast over a low heat for a few minutes until they begin to brown. 
  3. Mix together the remaining ingredients for the dressing until the mustard is well combined. 
  4. Stir 4 tsp of the dressing through the vegetables and simply finish by sprinkling the toasted almonds over the top.

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