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Beetroot, pear and blue cheese salad
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- 1 tbsp butter
- 50 g pecan nuts
- ½ orange, zest only, no white pith (optional)
- 2 tbsp macadamia oil
- 1 tsp honey
- 1 tbsp apple cider vinegar
- 800 g water
- 800 g raw beetroot, peeled and cut into cubes (2 cm)
- 200 g fresh green beans, trimmed and cut into halves
- 120 g rocket leaves
- 100 - 200 g blue cheese, thinly sliced
- 1 pear, thinly sliced
- per 1 portion
- 2237 kJ / 533 kcal
- 17 g
- 25 g
- 39 g
- Saturated Fat
- 14.7 g
- 12 g
- 681.3 mg