Tangy beetroot & bean salad
By Emma Lewis
This zesty summer salad makes an unusual addition to a buffet spread
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Prep:20 mins
Cook:1 hrs
Plus cooling - Serves 12
- Easy
Nutrition per serving
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kcal 172
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fat 10g
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saturates 2g
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carbs 11g
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sugars 2g
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fibre 4g
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protein 11g
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salt 0.04g
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 knowSoya 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.
