Tangy Beetroot and Bean Salad
3 stars based on 1 reviews
By The Saga team View all 24 recipes
Related categories
Appetizers and Starters, English, Tangy beetroot and Bean Salad , Dairy Free, Egg Free, Healthy, Low Calorie, Low Fat, Nut Free, Vegan, Vegetarian, Summer,
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
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.
Video Techniques
No videos accompany this recipe
Suggested Accompaniments
There are no suggest accompaniments for this recipe
Lovely summer salad.