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Beetroot, Bean & Prune Salad

Beetroot, Bean & Prune Salad
Preparation time is 5minutes
Total time is 5minutes
Serve is for 4 people
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Difficulty level: 1 out of 4

7 Ingredients

Number of servings
4
  • 500grams beetroot, cooked, vacuum packed
  • 400grams haricot beans, 400g tin, drained
  • 6tablespoons olive oil
  • 3tablespoons parsley, fresh, chopped
  • 1/2teaspoons salt
  • 1/2teaspoons black pepper
  • 250grams pitted prunes

Nutrition per serving

2100 Kilojoules or 500 Calories
24% of daily energy intake*
Protein
10.8grams
Fat
27.0grams
Carbs
48.5grams
Sugars
28.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This quick salad is commonly eaten during orthodox fasting periods and is light and healthy.

Method

Step 1 of 1

Dice the beetroot and tip into a bowl with beans and chopped prunes. Pour over the oil and season generously. Toss well and serve with parsley on top.

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