Protein · Recipes

Pecan, Parsnip & Beet Salad

We are kicking ourselves for only just creating this recipe as we are on the cusp of saying goodbye to parsnip season.

A mixture of flavours and textures this is definitely what plant based is about.
As always you can add or take out to make this dish uniquely yours.

 Ingredients Measurements  Amount
Parsnips Large 3
Pecans Cup 1/4
Spinach Cup 2
Tomato eg Cherry Cup 1/2
Cucumber Large 1/2
Beetroots Small 2-3
Sea Salt Too taste
Pepper Too taste
Lemon Large 1/2
Onion Medium 1/2

Lentil & Quinoa

  1. First things first you will need to get the Lentil and Quinoa mix started. See recipe 
  2. Once Lentil & Quinoa mix has finished, cool it down and add to Salad


  1. Peel and wash Parsnips
  2. Carefully chop Parsnips into Quarters and light chop of pecans
  3. Line a baking tray with foil and place parsnips on sprinkle with sea salt and lightly drizzle with oil and add pecans.
  4. Place in a pre-heated oven on a medium heat and bake until soft and golden brown


  1. Wash Spinach, Tomato & Cucumber chop and add to a bowl.
  2. Finely chop half a onion and add to bowl
  3. Season salad with Salt, Pepper and drizzle with lemon juice
  4. Chop beetroots into chunks and add to Salad Bowl

Cheeky Balsamic Glaze Dressing
1. 1/4 Cup Organic Balsamic Vinegar in a bowl
2. A Squeeze of Agave Nectar and stir
3. Drizzle over salad

  • Add cooked Parsnips
  • Drizzle Balsamic Glaze
  • Enjoy , enjoy, enjoy!

Why not try our Carrot & Parsnip Fries?



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