Beet Salad with Beans, Peas and Carrots

Ingredients

• Beets1 count (80 g)
• Beans1/2 cup (100 g)
• Peas2 tablespoon (28 g)
• Scallion1 tablespoon (5 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Apple1/2 count (80 g)
• Carrot1/2 medium (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets. If not, boil for 30 - 40 minutes.

2. 2

   Step 2

   Peel and dice the carrot. Place together with the peas in a pot filled with boiling water for 6 minutes.

3. 3

   Step 3

   Once cooked, remove and drain.

4. 4

   Step 4

   Meanwhile, peel and dice the beet and apple.

5. 5

   Step 5

   Chop the parsley and scallions.

6. 6

   Step 6

   For the dressing: Mix the olive oil, lemon juice and chopped parsley. Season to taste with salt and pepper.

7. 7

   Step 7

   In a bowl mix the beets, beans, peas, carrots and scallions.

8. 8

   Step 8

   Pour the dressing and mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beet Salad with Beans, Peas and Carrots can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.