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Beetroot and green bean salad

Beetroot and green bean salad

Recipe from: 8/23/2007 12:00:00 AM
Preparation time: 15 mins
Cooking time: 60 mins


  • 9
    baby beetroots, scrubbed
  • 12
    baby potatoes, scrubbed
  • 20
    olive oil or butter
  • 200
    young green beans, topped
  • 10
    cumin seeds
  • 30
    capers or 50 ml caper berries, drained
  • 4
    spring onions, roughly chopped
  • Parmesan cheese shavings
Servings: Change Serving


Cook the beetroot in boiling water for about 50 minutes or until soft. Cool the beetroot slightly, remove the ends and peel. Cut into wedges and set aside. Meanwhile cook the potatoes in salted boiling water until soft, drain and set aside. Heat the oil or butter in a pan and sauté the beans until done but still firm to the bite. Remove from the pan and set aside. Fry the beetroot wedges in the same pan and add the cumin seeds. Gently mix the beetroot, potatoes, beans, capers or caper berries and spring onions. Scatter the Parmesan cheese shavings on top and serve immediately.

Read more on: sauté  |  shallow-fry


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Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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