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Beetroot, Pea, Mint Salad

by Annalisa Brown (follow)
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This Beetroot, Pea and Mint Salad is healthy, quick and easy and sings in colour and taste. As an option you can add fetta or goats cheese to the salad.

Beetroot, Pea and Mint Salad.

Preparation Time: 5 minutes
Makes: 2 as a side dish

250g Baby Beetroot (Tinned)
1 Cup Peas (Frozen)
Olive Oil

Bring water to the boil and add peas. Cook for approximately 5 minutes until they are tender but still retain a little crunch.

While peas are cooking, rinse and drain a small tin of baby beetroot. Cut the beets into quarters.

Remove peas from heat and drain under cold running water.

Combine the beetroot and peas.

Add the mint, salt and pepper to taste and drizzle a little olive oil over the salad.

Refrigerate until required.

I would normally use freshly roasted beetroot, in this instance however, to save time I used tinned beetroot.

#Make Ahead
#Picnic Food
#Side Dish
I like this Recipe - 10
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I think this would a lovely quick salad to make for Christmas Day, a Bbq, or to take on a picnic.
by Miro
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