Beetroot Salad
A community recipe by klp66Not tested or verified by Nigella.com
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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.
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 ounces 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.
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