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Ingredients

(1X)

Pre-cooked beetroots (cut into pieces)
1 mango (cut into pieces)
4 carrots (cut into strips)
4 radishes (cut into thin slices)
1 can of Cannellini beans (drained and rinsed)
1 handful of pomegranate seeds
1 handful of walnuts (cut into 4 pieces)
1 handful of pistachios
Parsley to taste, chopped

Print recipe

Beetroot Salad with Mango and Cannellini Beans

Serves 4 people.

Preparation time: 10 min / Cooking time: 10 min

A truly light and fresh salad that can stand alone or with various proteins, both fish, meat, and vegan. I tried this salad with Pistachio Salmon and it fit perfectly. I recommend making extra as it's a great lunch the next day.

Mix everything together in a beautiful bowl.