Beetroot and bean salad recipe

Beetroot and Bean Salad recipe

This article was published by: Matthew
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This delicious beetroot and bean salad recipe is a vibrant and nutritious dish that will delight your taste buds. Packed with the earthy flavors of roasted beets and the creaminess of beans, this salad is both satisfying and refreshing. The combination of sweet and tangy flavors, along with the crunch of fresh vegetables, creates a perfect balance of textures. With its vibrant colors and healthy ingredients, this salad is not only a treat for your palate but also a feast for your eyes.
Keywords: beetroot, bean salad, recipe, nutritious, vibrant.
Beetroot and bean salad recipe details
Ingredients
150 g | hazelnuts |
350 g | beetroot, cooked |
200 g | green beans |
2 stalk(s) | leek, small, thinly sliced |
1 | pear, cored, quartered and sliced |
300 g | dried white beans, cooked |
For the dressing: | |
2 tbsp | dill, chopped |
1 clove(s) | garlic, minced |
1 tsp | wholegrain mustard |
tbsp | sherry vinegar |
3 tbsp | extra virgin olive oil |
Instructions
Preheat the oven to 200°C. Toast the hazelnuts for 6-8 minutes or until golden. Cool slightly, then chop and set aside.Cut the beetroot into bite-sized pieces and place into a large bowl. Blanch the green beans for 8 minutes, then drain and plunge in ice-cold water. Drain again. Add leek, pears, green beans and white beans to the beetroot.
In a small bowl, mix together dill, garlic, mustard and vinegar. Whisk in the oil. Pour the dressing over the salad, toss well and set aside for an hour for the flavours to mingle.
Serve sprinkled with the hazelnuts.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 5 min
Resting time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
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