Beetroot, Green Bean and Preserved Lemon Salad
103
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!
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
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.
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.
Boil the beans for 5 minutes until tender. Run under cold tap to cool when done.
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.
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?
MattyJ
This sounds delicious - good clean flavours. Will give it a go this weekend. A keeper
over 12 years agosean
Very hearty, this filling salad can easily be a main dish.
over 11 years ago