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Tangy beetroot and bean salad

Soya beans look and taste like broad beans, but are easier to prepare as you don't need to double shell them. Buy them frozen at supermarkets or you can use broad beans

Dish Details:


INGREDIENTS:

Beetroot and bean salad250g bunch beetroot
5 tbsp extra virgin olive oil
zest 1 orange
1kg/2lb 4oz frozen soya beans
3 thyme sprigs
1 1/2 tbsp Sherry vinegar
1 small shallot, finely chopped


PREPARATION:
Heat oven to 180C/fan 160C/gas 4. Wearing kitchen gloves, peel and trim the beets and cut into 2cm wedges. Place them on a large sheet of tin foil, then toss with 1 tbsp oil, half the orange zest and seasoning. Cook for 45 mins-1 hr until they can be easily pierced with a fork. Leave to cool.

Cook soya beans for 3 mins in boiling water until softened. Drain, cool under the cold tap, then drain again. Strip leaves from the thyme and whisk with the vinegar, remaining olive oil and shallot. When you?re ready to serve, toss everything together and scatter over the remaining zest.


PREP/COOK
INFORMATION:

Source: BBC Good Food Magazine

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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