Name: Beetroot, bean & feta salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 175g frozen broad bean; 4 tbsp olive oil; 1 shallot finely chopped; 1 garlic clove sliced; 2 sprigs fresh rosemary leaves removed and roughly chopped; 8 small cooked beetroot quartered; 140g bag mixed salad leaf; 4 tbsp raspberry or red wine vinegar; 2x blocks feta cheese cut into cubes

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Beetroot, bean & feta salad

Beetroot, bean & feta salad

Tony Tobin

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Serves 4

Easy

Prep: 15 mins - 25 mins

Cook: 15 mins

Prep will take longer if you skin the beans

A star rating of 4.3 out of 5.16 ratingsRate

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Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175g frozen broad bean
4 tbsp olive oil
1 shallot

finely chopped
1 garlic clove

sliced
2 sprigs fresh rosemary

leaves removed and roughly chopped
8 small cooked beetroot

quartered
140g bag mixed salad leaf
4 tbsp raspberry or red wine vinegar
2x blocks feta cheese

cut into cubes

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Nutrition: per serving

kcal339
fat27g
saturates11g
carbs9g
sugars0g
fibre4g
protein16g
salt2.87g

Method

step 1

Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you’ve got the time, peel the skins off the beans with your fingers – this is a fiddly job, but it’s worth the effort because the skins can be quite tough.
step 2

Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
step 3

Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.

Recipe from Good Food magazine, December 2001

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A star rating of 4.3 out of 5.16 ratings

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