Blood Orange, Beetroot, Tenderstem® & Hazelnut with a Chilli Vinaigrette

Blood Orange, Beetroot, Tenderstem® & Hazelnut with a Chilli Vinaigrette

This super side dish can be made in a matter of minutes – the perfect accompaniment to a simple supper.

Preparation time

10 minutes

Cooking time

5 minutes

Serves

2

Dietary requirements

  • Dairy free
  • Gluten free
  • Vegetarian
  • Vegan

Nutritional information per serving

  • kcal 272
  • Fat 15.6g
  • Saturates 1.7g
  • Carbs 20.4g
  • Sugars 18.6g
  • Fibre 9.5g
  • Protein 10.2g
  • Salt 0.4g

Method

  1. For the vinaigrette, mix the beetroot juice, zest of a blood orange, olive oil, garlic, chilli, red wine vinegar and salt together to make your dressing.

  2. Layer the beetroot, oranges and Tenderstem® onto 2 plates, drizzle with the dressing and top with the chopped toasted hazelnuts.

    Tip

    If you want to, you can pan-fry the Tenderstem® in 2 tbsp olive oil for a few minutes until slightly softened.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.