Tangy Beetroot and Bean Salad Recipe at MyDish

Tangy Beetroot and Bean Salad

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Method

  • 1. Peel and cut beetroot. Toss them with 1 tbsp oil, half the orange zest and seasoning.

  • 2. Cook for 30 mins until they soft. Leave to cool.

  • 3. Cook soya beans in boiling water.

  • 4. whisk the thyme leaves with the vinegar, olive oil and shallot.

  • 5. Mix it before serving and sprinkle with the orange zest.

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    Ingredients

    • 130g beetroot
    • 2.5 tbsp. extra-virgin olive oil
    • 1 tbsp. zest of orange
    • 500g  frozen soya beans
    • 2 thyme sprigs
    • 0.5 tbsp. sherry vinegar
    • 1 small shallot . finely chopped

    By Views 820  Added Tue Jun 16 2009


    Lovely summer salad.

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