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Beetroot, Green Bean and Preserved Lemon Salad

 
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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)
1 clove garlic
crushed
4 thyme sprigs
bushy
*
1 tablespoon balsamic vinegar
4 tablespoons olive oil
2 tablespoons lemon juice
salt and black pepper
to taste
*
150 grams green beans
arugula (roquette)
4 handfuls
*
½ small lemon
preserved, peel only, finely chopped, optional
*
2 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.

Reserve the juice from the foil.
Mix together remaining lemon juice, olive oil and chopped red onions.

To assemble the salad.

 

* not incl. in nutrient facts

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Comments

MattyJ
Melbourne Australia
 about 9 years ago

This sounds delicious - good clean flavours. Will give it a go this weekend. A keeper

sean
Lindsay, Canada
 about 8 years ago

Very hearty, this filling salad can easily be a main dish.

Nutrition Facts

Serving Size 391g (13.8 oz)
Amount per Serving
Calories 34056% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 251mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 22g
Vitamin A 14% Vitamin C 37%
Calcium 12% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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