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Vegan meatballs with wheatberries & beetroot apple salad

Vegan meatballs with wheatberries & beetroot apple salad

This fresh, crunchy salad is spiked with horseradish and is the perfect foil for rich, plant-based meatballs.

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Vegan
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 200g Beyond Plant-Based Meatballs
  • 2 tbsp Oatly Creamy Oat Fraiche
  • 2 tbsp vegan mayonnaise
  • 20g pack dill, leaves chopped, plus a few to serve
  • ½ lemon, to squeeze
  • ½ x 180g pack baby beetroot with horseradish
  • 1 granny smith apple
  • 300g pouch wheatberries, lentils & green vegetables

Method

  1. Preheat the oven to 190ºC, gas mark 5. Arrange the meatballs on a parchmentlined baking tray and cook according to pack instructions.

  2. Put the oat fraiche, vegan mayo, dill and a squeeze of lemon juice into a bowl and stir to combine. Chop the beetroot and apple into bitesized chunks and add to the bowl; season and stir to coat.

  3. Cook the wheatberry and green veg according to pack instructions, then divide between 2 plates.

  4. Top with the meatballs, then serve with the beetroot and apple salad on the side and a few extra fronds of dill.

Cook’s tip

If you’re not vegan, this salad makes a great accompaniment to oily fish, like smoked mackerel. Boost the fibre further by adding a packet of puy lentils, if you like.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,869kJ/ 689kcals

Fat

44g

Saturated Fat

9g

Carbohydrates

40g

Sugars

12g

Fibre

12g

Protein

27g

Salt

2.3g

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