Beetroot and green bean salad

Beetroot and green bean salad

By
From
My Grandma's Kitchen
Serves
4

Next we dig up some beetroots, brush off the soil and peel them and roast them with olive oil. They’re delicious with green beans and a spoonful of chevre (which is how you say goat’s cheese if you want to sound clever).

Ingredients

Quantity Ingredient
4 medium beetroot
1 tablespoon olive oil
1/2 cup walnuts or pine nuts, chopped
300g green beans, trimmed and cut in half
1/4 cup parsley, finely chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
100g goat’s cheese or ricotta
salt
freshly ground black pepper

Method

  1. If using fresh beetroot, preheat the oven to 200ºC. Peel the beetroot and cut each one into 8 pieces. Place in a roasting pan and drizzle with the olive oil. Roast for 40 minutes, or until the beetroot is tender, turning once or twice. Set aside.
  2. Place the nuts in a small frying pan and toast over low heat for 5 minutes, or until golden. Cook the beans in a saucepan of boiling water for 3 minutes, or until tender, then drain. Combine the beans, roasted or canned beetroot, nuts, parsley, lemon juice and extra-virgin olive oil in a large bowl and lightly toss. Add salt and pepper to taste. Divide among 4 plates and crumble the cheese on top.

Note

  • If you have caramelised balsamic vinegar or vino cotto in your pantry, drizzle a teaspoon over each serving plate as a finishing touch. Yum!
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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