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Honey Tradition Salad Recipe

Beetroot & Orange Salad with a Honey Mustard Dressing

This quick and refreshing salad is full of flavour, perfectly balanced with sweetness and spice. The zesty orange, sweet beetroot and cranberries, and mildly-spiced mustard dressing all combine into one delicious and nourishing bowl.

 

Beetroot & Orange Salad with a Honey Mustard Dressing

Serves: 1
Prep time: 10 min
Cook time: 0 min
Salad:
  • Salad greens (lambs lettuce works well) and optional raw veg (e.g cucumber)
  • 1 medium cooked beetroot, cut into small chunks
  • 1/2 orange, peeled and segments cut into thirds
  • 1/2 can chickpeas, rinsed
  • 1 tbsp sunflower seeds
  • 1 tbsp dried cranberries
Dressing:
  • 2 tbsp olive oil
  • 1 heaped tsp mustard
  • 2 tsp Honeydew honey
  • 1/4 tsp dried basil
  • pinch of garlic powder
  • salt and pepper

PRODUCTS USED IN THIS RECIPE

Method:

Arrange the salad greens in a bowl

Add the beetroot and orange pieces along with the chickpeas.

In a separate small dish whisk the dressing ingredients together, adjusting amounts to taste

Pour it over the salad and sprinkle on the seeds and cranberries

Tips:

Replace the orange pieces with grapefruit for extra tang

Add a few grains of pollen to the dressing for additional nutrients

Pickled beetroot works just as well

About the recipe creator

Sophie is an art student based in London. She’s always been creative, whether that was through writing, graphic design, cooking or photography.

Sophie is a vegan recipe developer and while many people in the vegan community do not eat honey, many vegans do eat honey and other bee products provided they’re comfortable with how it’s harvested and produced.

She believes that the best recipes can be made with a simple combination of basic pantry staples and fresh seasonal produce.

To discover more of Sophie’s work then visit Sophie’s website.