Young beetroot and bean salad

YOU
5 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

DRESSING
20.00 ml vinegar — balsamic
40.00 ml fresh chillies — 573
1.00 garlic — cloves, crushed
1.00 ml lemon — zest only
SALAD
80.00 ml butter beans — dried
80.00 ml kidney beans — dried
0.00 salt
30.00 g button mushrooms — small
15.00 baby beetroot
300.00 g green beans — cut into 6cm lengths
4.00 rye bread — sliced, crustd removed
40.00 g butter — melted
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Method:

DRESSING
Blend all the ingredients.
SALAD
Cover the dried beans with water and leave to soak overnight.
Drain and cook in water for 30 minutes or until soft. Season with salt.
Combine the beans and mushrooms and moisten with the dressing. Cover and chill for two hours.
Cook the beetroot in water to cover for 30 minutes or until soft.
Drain and remove the skins under cold running water.
Cook the green beans in a little water until just tender.
Preheat the oven to 180 &degC.
Cut the rye bread into 1 cm x 3 cm pieces and mix with the melted butter to coat.
Spread the bread on a baking tray and toast until crisp and brown, turning once.
Drain the bean mixture, reserving the dressing.
Arrange all the salad ingredients on a serving platter and moisten with the dressing.



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