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Beetroot Salad

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A salad of beetroot, beans and feta cheese. Serve with bread. The mustardy dressing takes away any "tang" from the beets.

A salad of beetroot, beans and feta cheese. Serve with bread. The mustardy dressing takes away any "tang" from the beets.

Ingredients

Serves: 4-6

Metric Cups

For the Salad

  • 6 small beetroots
  • 500 grams haricot vert
  • 1 large red onion (chopped)
  • 200 grams feta cheese (cubed)
  • 100 grams cashew nuts (unsalted)

For the Dressing

  • 1 lemon (juice)
  • 1 teaspoon dijon mustard
  • 1 clove garlic (pressed)
  • salt
  • pepper
  • 50 millilitres extra virgin olive oil

For the Salad

  • 6 small beets
  • 17⅔ ounces haricot vert
  • 1 large red onion (chopped)
  • 7 ounces feta cheese (cubed)
  • 3½ ounces cashew nuts (unsalted)

For the Dressing

  • 1 lemon (juice)
  • 1 teaspoon dijon mustard
  • 1 clove garlic (pressed)
  • salt
  • pepper
  • 2 fluid ounce extra virgin olive oil

Method

Beetroot Salad is a community recipe submitted by klp66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Boil beetroots in salted water, 45-60 mins.
  • Put them in cold water, rub off the skin (advisable to put on gloves).
  • Cut in smallish cubes. Boil haricots in salted water, until barely tender.
  • Put in cold water, slice in smaller pieces.
  • Mix beetroots, haricots and onion.
  • Mix dressing pour over salad, and fold carefully together. Put in a cold place for ½ hour. Chop nuts and toast them in a dry pan.
  • When ready to eat, garnish salad with feta and nuts.
  • Boil beets in salted water, 45-60 mins.
  • Put them in cold water, rub off the skin (advisable to put on gloves).
  • Cut in smallish cubes. Boil haricots in salted water, until barely tender.
  • Put in cold water, slice in smaller pieces.
  • Mix beets, haricots and onion.
  • Mix dressing pour over salad, and fold carefully together. Put in a cold place for ½ hour. Chop nuts and toast them in a dry pan.
  • When ready to eat, garnish salad with feta and nuts.
  • Tell us what you think