Tangy beetroot and bean salad
recipe
Tangy beetroot and bean salad
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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
Ingredients
- 250g 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
Directions
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- Heat oven to /fan /gas Wearing kitchen gloves, peel and trim the beets and cut into m wedges. Place them on a large sheet of tin foil, then toss with tbsp oil, half the orange zest and seasoning. Cook for mins-hr until they can be easily pierced with a fork. Leave to cool.
Source: BBC Good Food Magazine
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