Athlete's Choice: Hearty Pear & Beetroot Salad
with min. 115g carbohydrates per person- Gluten
- Rogge
- Tarwe
- Noten
- Walnoten
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Sesamzaad
- Soja
- Pinda's
Looking for a post-workout meal? With 115g carbohydrates per serving, this Carb+ recipe helps your muscles recover after intense or long-lasting exercise by restoring energy levels. It can support your sports goals without compromising on taste! Look for the Carb+ label.
Ingredients
250 g
Potatoes
1 piece
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
1 piece
Pear
60 g
Mini Roma tomatoes
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
125 g
Pre-cooked beetroot
30 g
Arugula & lamb's lettuce
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Garlic & herb seasoning
Not included in your delivery
1.5 tablespoon
Olive oil
¾ tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
½ teaspoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 220°C.
- Thoroughly wash the potatoes and cut into 2cm chunks, then transfer to a bowl.
- Drizzle with olive oil and add the garlic & herb seasoning. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 20 - 30 minutes, or until golden-brown.
- Meanwhile, core and slice the pear.
- Cut the beetroot into wedges.
- Transfer to separate sides of a parchment-lined baking sheet (or use two baking sheets if necessary). Drizzle with olive oil and season with salt and pepper, then roast in the oven for 8 - 10 minutes.
- Meanwhile, dice half of the bread roll and slice the rest.
- Add all of the bread alongside the potatoes and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Return the baking sheet to the oven and bake for 5 - 8 more minutes, or until golden-brown.
- In a salad bowl, combine the extra virgin olive oil with the mustard, the balsamic vinegar and the honey. Season to taste with salt and pepper.
- Halve the tomatoes and roughly chop the walnuts.
- Transfer the potatoes, the croutons, the beetroot, the pear, the tomatoes and the lettuce to the salad bowl. Toss well to combine with the dressing.
- Serve the salad with the crostini alongside.
- Garnish with the walnuts and crumble over the cheese.
