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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
  • Serves 12
  • Easy
  • Calories 172
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 2
  • Protein 11
  • Fat 10
  • Fibre 4
  • Salt 0.04

Nutrition per serving

  • Calories 172
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 2
  • Protein 11
  • Fat 10
  • Fibre 4
  • Salt 0.04

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

Tip

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

  1. 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.

  2. 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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