Tangy beetroot & bean salad
This zesty summer salad makes an unusual addition to a buffet spread
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 20 mins
Cook 1 hr
plus cooling
Vegetarian, Dairy-free
- 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.
GOOD TO KNOW
Soya beans (or edamame 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 also use broad beans.
MAKE IT EASY
You can roast the beetroot up to 2 days in advance or you can buy ready-roasted. This dressing goes well with all sorts of salads so it's worth making double or triple, then storing it in the fridge.
PER SERVING
172 kcalories, protein 11g, carbohydrate 11g, fat 10 g, saturated fat 2g, fibre 4g, sugar 2g, salt 0.04 g
Recipe from Good Food magazine, May 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/10606/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 250g bunch beetroot
- 5 tbsp extra-virgin olive oil
- zest 1 orange
- 1kg frozen soya beans
- 3 thyme sprigs
- 1½ tbsp sherry vinegar
- 1 small shallot , finely chopped
Buy ingredients
Search Good Food
Tomato, cucumber & coriander salad
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
36
ratings
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 20 mins
Cook 1 hr
plus cooling
Vegetarian, Dairy-free
Ingredients
- 250g bunch beetroot
- 5 tbsp extra-virgin olive oil
- zest 1 orange
- 1kg frozen soya beans
- 3 thyme sprigs
- 1½ tbsp sherry vinegar
- 1 small shallot , finely chopped
PER SERVING
172 kcalories, protein 11g, carbohydrate 11g, fat 10 g, saturated fat 2g, fibre 4g, sugar 2g, salt 0.04 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
27 July 2009
Lynsey rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 April 2010
mirrorbright commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.