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McKenzies Foods logo Recipe photo of Ancient Grain Beetroot & Hazelnut Salad
Serves
4
Prep
30
mins
Cooking
25
mins
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Home » Recipes » Salads » Ancient Grain Beetroot & Hazelnut Salad

Ancient Grain Beetroot & Hazelnut Salad

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Directions
Step 1

Before cooking, follow on-pack instructions to rinse and pick over uncooked soup mix. Cook according to on-pack instructions until tender. Drain and rinse under cold water and set aside.

Step 2

Pre-heat oven to 180°C. Peel beetroot and cut into chunks. Add to roasting pan and toss with olive oil and fresh thyme. Cook for 20-25 minutes or until just tender.

Step 3

Whilst the beetroot is cooking, thickly slice mushrooms and sauté in a pan with butter for approx. 3 minutes. Set aside.

Step 4

Combine cooked grain mix, roasted beetroot, sautéed mushrooms, onion, parsley and hazelnuts in a large bowl. Whisk together dressing ingredients and dress salad. Season with salt and pepper and toss. Spoon onto a serving platter or individual bowls and enjoy! Garnish with extra parsley and toasted hazelnuts if desired.

Tips

  • Any nuts of choice can be used in this salad such as macadamia or pecans.

Ingredients
  • 1 cup McKenzie's Ancient Grain Soup Mix
  • 2 large beetroots
  • 4 sprigs of fresh thyme
  • 1 tbs olive oil
  • 100g brown mushrooms, sliced
  • knob of Butter
  • 1/2 red onion, finely chopped
  • 1/2 bunch flat leaf parsley, finely chopped
  • 1/2 cup toasted hazelnuts
  • to taste, McKenzie's Australian Natural Sea Salt Grinder
  • to taste, McKenzie's Whole Black Peppercorn Grinder
Dressing
  • 1 tbs balsamic vinegar
  • 3 tbs olive oil
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Related Products


  • McKenzie's Ancient Grain Soup Mix 375g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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