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Roasted Brussels Sprouts & Beetroot Salad

Nutrition per serving    (USDA % daily values)
CAL
488
FAT
148%
CHOL
4%
SOD
13%
Uploaded by: Lisa Goldberg

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Ingredients for 4 servings

3 whole beetroot (beet), peeled and quartered

2 handfuls French eschallots

1 handful Broad Beans (fava), podded

2 handfuls Brussels Sprouts cleaned and halved

1/4 whole sourdough baguette thinly sliced, brushed with olive oil and toasted

1 whole goats cheese log (we love Meredith dairy)

1 handful walnuts toasted quickly in a hot pan

2 handfuls rocket leaves (arugula)

1/2 whole radicchio roughly chopped

1/2 cup olive oil

2 tbsp balsamic vinegar

2 tbsp red wine vinegar

1 pinch sea salt

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