Tangy beetroot and bean salad
Tangy beetroot & bean salad
This zesty summer salad makes an unusual addition to a buffet spread
- Prep: 20 mins
Cook: 1 hrs
Plus cooling - Serves 12
- Easy
Ingredients
- 250g bunch beetroot
- 5 tbsp extra-virgin olive oil
- zest 1 orange
- 1kg frozen soya beans
- 3 thyme sprigs
- 1½ tbsp sherry vinegar
- 1 small shallot, finely chopped
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.
Method
-
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.
-
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.
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