Beetroot, Green Bean and Preserved Lemon Salad

Beetroot, Green Bean & Preserved Lemon Salad

Name: Beetroot, Green Bean and Preserved Lemon Salad
Cook time: P1H
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: beets; garlic; thyme sprigs; balsamic vinegar; olive oil; lemon juice; salt and black pepper; green beans; arugula (roquette); lemon; red onion; goat (chevre) cheese

Submitted by sarah hyland

Tender-crisp green beans added the nice crunch to the salad. The peppery arugula and the final touch of creamy goat cheese were the musts. Definitely will make it again!

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

1⅓ hrs

Ingredients

500

GRAMS BEETS
peeled, sliced 1cm thick (quartered if baby beetroot)

CLOVE GARLIC
crushed

THYME SPRIGS
bushy *

TABLESPOON BALSAMIC VINEGAR

TABLESPOONS OLIVE OIL

TABLESPOONS LEMON JUICE

SALT AND BLACK PEPPER
to taste *

150

GRAMS GREEN BEANS

ARUGULA (ROQUETTE)
4 handfuls *

SMALL LEMON
preserved, peel only, finely chopped, optional *

TABLESPOONS RED ONION
chopped

150

GRAMS GOAT (CHEVRE) CHEESE
soft

Directions

First get together beets, thyme, balsamic vinegar, olive oil, garlic, salt and black pepper.

Peel the beets, and slice into 1-inch thick slices.

Heat over to 400℉ (200℃) F.

Put beetroot in mixing bowl with garlic, thyme, balsamic vinegar, 2 tbsp olive oil and 1 tablespoon lemon juice. Season well and put in roasting tin.

Toss beets in mixing bowl with garlic, thyme, balsamic vinegar, 2 tbsp olive oil and 1 tbsp lemon juice.

Cover with foil, tucking over the rim so tin is tightly sealed. Cook in oven for 1 hr or until beetroot is soft. Leave to cool.

Roast in 400 degrees F oven for 1 hour or until beets are soft.

Boil the beans for 5 minutes until tender. Run under cold tap to cool when done.

Boil the beans for 5 minutes until tender.

Combine beans with beetroot and juices, plus rocket, preserved lemon and onion. Add remaining lemon juice, oil. Season, then crumble goats cheese over the top.