Warm Beetroot & Brie Crouton Salad

Name: Warm Beetroot & Brie Crouton Salad with Garlic Chilli Oil & Flaked Almonds
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Beetroot; 1 sachet Savoury Seasoning; 1 Bake-At-Home Ciabatta; 1 Pear; 1 packet Green Beans; 2 Garlic; 1 Double Cream Brie; 1 sachet Chilli Flakes; 1 packet Spinach & Rocket Mix; 1 packet Balsamic Vinaigrette Dressing; 1 packet Flaked Almonds; 1 drizzle olive oil

with Garlic Chilli Oil & Flaked Almonds

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Switch up your average salad experience by adding double cream brie, croutons and savoury-spiced beetroot. Add some spectacular finishing touches with garlic-chilli oil and a scattering of roasted almonds.

Tags:

Vegetarian

•Chef's Choice

Allergens:

Wheat

•Gluten

•Soy

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Beetroot

1 sachet

Savoury Seasoning

Bake-At-Home Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

Pear

1 packet

Green Beans

Garlic

Double Cream Brie

(Contains: Milk;)

1 sachet

Chilli Flakes

1 packet

Spinach & Rocket Mix

1 packet

Balsamic Vinaigrette Dressing

1 packet

Flaked Almonds

(Contains: Almond; May be present: Hazelnut, Milk, Soy, Sesame, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories508 kcal

Energy (kJ)2130 kJ

Fat34 g

of which saturates15.4 g

Carbohydrate67.4 g

of which sugars20.1 g

Dietary Fibre13.9 g

Protein24.6 g

Sodium1400 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Preheat oven to 220°C/200°C fan-forced.
Cut beetroot into wedges.
Place beetroot on a lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning and toss to coat. Roast until tender, 30-35 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Cut or tear bake-at-home ciabatta into bite-sized chunks.
When beetroot has 10 minutes remaining, place croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat.
Spread out evenly and bake until golden, 5-7 minutes.

While croutons are baking, thinly slice pear into wedges. Trim and halve green beans. Finely chop garlic.
Thinly slice Brie.
In a small heatproof bowl, microwave a good drizzle of oil with garlic and a pinch of chilli flakes, until fragrant, 30 seconds. Season with salt and pepper.

Add green beans and a splash of water to a large microwave-safe bowl, then cover with damp paper towel.
Microwave green beans on high until just tender, 2-4 minutes.
Drain green beans, then return to the bowl and allow to cool slightly.