Young beetroot and bean salad

Recipe from: 6/3/2004 12:00:00 AM

Ingredients 14
Servings 5
Time

Ingredients

  • DRESSING
  • 20
    ml
    balsamic vinegar
  • 40
    ml
    olive oil
  • 1
    garlic clove, crushed
  • 1
    ml
    grated lemon rind
  • SALAD
  • 80
    ml
    dried butter beans
  • 80
    ml
    dried kidney beans
  • salt
  • 30
    g
    small button mushrooms
  • 15
    young beetroot, stems removed
  • 300
    g
    green beans, cut into 6 cm lengths
  • 4
    slices rye bread, crusts removed
  • 40
    g
    butter, melted
 

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 °C.
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.
 

Read more on: sauté
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.