This zesty summer salad makes an unusual addition to a buffet spread.
Tangy Beetroot and Bean Salad
Ingredients:
- 250g bunch beetroot
- 5 tbsp extra-virgin olive oil
- zest 1 orange
- 1kg frozen soya beans
- 3 thyme
- sprigs
- 1½ tbsp sherry vinegar
- 1 small shallot
- finely chopped
Method:
- Heat oven to 180C/fan 160C/gas 4. Wearing kitchen gloves, peel and trim the beets and cut into 2cm wedges. Place them on a large sheet of tin foil, then toss with 1 tbsp oil, half the orange zest and seasoning. Cook for 45 mins-1 hr until they can be easily pierced with a fork. Leave to cool.
- Cook soya beans for 3 mins in boiling water until softened. Drain, cool under the cold tap, then drain again. Strip leaves from the thyme and whisk with the vinegar, remaining olive oil and shallot. When you’re ready to serve, toss everything together and scatter over the remaining zest.
