Keto Beet And Hazelnut Salad With Spinach Recipe

About this recipe

A vibrant and nutritious keto-friendly salad featuring tender green beans, earthy beets, crunchy hazelnuts, and fresh baby spinach, all brought together with a tangy mustard dressing. Perfect for a satisfying dinner.

Ingredients

• 200 g Mooz Pizza Mozzarella Cheese Block
• 500 g Organic Assets Multiflora Raw Honey
• 500 ml Bertolli Extra Virgin Olive Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Bring a pot of water to a boil. Cook the green beans for 3-5 minutes until tender, then drain and rinse under cold water.
2. 2. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, and 2 tsp Dijon mustard to make the dressing. Adjust seasoning with Namakwali Authentic Mix Seasoning Flavoured Salt and Everest Tasteeto Black Pepper to taste.
3. 3. In a large bowl, combine 7 oz mozzarella cheese (cubed or torn) and drizzle with a little olive oil.
4. 4. Drizzle the prepared honey mustard dressing over the salad and toss gently to combine.
5. 5. Serve immediately as a fresh and satisfying keto-friendly dinner option.