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

Beetroot, Green Bean and Preserved Lemon Salad

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

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

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

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

Boil the beans for 5 minutes until tender.

Mix together remaining lemon juice, olive oil and chopped red onions.

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

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
500	grams	beets peeled, sliced 1cm thick (quartered if baby beetroot)
1	clove	garlic crushed
4	each	thyme sprigs bushy	*
15	ml	balsamic vinegar
60	ml	olive oil
30	ml	lemon juice
1	x	salt and black pepper to taste	*
150	grams	green beans
1	x	arugula (roquette) 4 handfuls	*
0.5	small	lemon preserved, peel only, finely chopped, optional	*
30	ml	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.

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.