Plant-Based Schnitzels with Beetroot Salad
Crispy plant-based schnitzels served with a simple beetroot and lettuce salad.
Serves 4 10 minKid-friendly
veggievegandairy-freebudget
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Ingredients
- Fry's Plant Based Soy & Flaxseed Schnitzels2 ea
- Edgell Australian Sliced Beetroot400 g
- Iceberg Bagged Lettuce100 g
- Olive oil20 ml
- Vinegar10 ml
Method
- Preheat oven to 200°C.
- Place 2 packs of Fry's Plant Based Soy & Flaxseed Schnitzels (specialIndex 16) on a baking tray.
- Bake according to packet instructions until golden and crisp.
- Drain and slice 1 can of Edgell Australian Sliced Beetroot (specialIndex 24).
- In a bowl, combine the sliced beetroot with 100g Iceberg Bagged Lettuce (specialIndex 8), roughly chopped.
- Dress with 20ml olive oil, 10ml vinegar, salt and pepper.
- Serve the schnitzels with the beetroot salad.