Tangy Beetroot and Bean Salad

Lovely summer salad.

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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