Beetroot and green bean salad

YOU
4 servings Prep: 15 mins, Cooking: 1 hr 5 mins

By Food24 November 03 2009
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Ingredients (8)

9.00 beetroot — baby, shrubbed
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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