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Beetroot and green bean salad

Vegetables
 
Beetroot and green bean salad

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

Ingredients

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

Method

 
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

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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