Beetroot and green bean salad

YOU
4 servings Prep: 15 mins, Cooking: 1 hr
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

9.00 beetroot — baby
12.00 baby potatoes — scrubbed
20.00 ml olive oil — or butter
200.00 g green beans — topped
10.00 ml cumin — seeds
30.00 ml capers — or caper berries, drained
4.00 spring onions — roughly chopped
0.00 parmesan cheese — shavings
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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.



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