Ancient Grain Beetroot & Hazelnut Salad
Directions
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.
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.
Whilst the beetroot is cooking, thickly slice mushrooms and sauté in a pan with butter for approx. 3 minutes. Set aside.
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.
- Any nuts of choice can be used in this salad such as macadamia or pecans.
- 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
- 1 tbs balsamic vinegar
- 3 tbs olive oil
