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Tangy beetroot & bean salad

Tangy beetroot & bean salad

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Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 12

This zesty summer salad makes an unusual addition to a buffet spread

  • Dairy-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal172
fat10g
saturates2g
carbs11g
sugars2g
fibre4g
protein11g
low insalt0.04g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, May 2009

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Overall rating

Rating: 4 out of 5.2 ratings
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