Roasted Beetroot and Bean Salad

Today our healthy food recipes is Roasted Beetroot and Bean Salad. Read more to find out the ingredients needed, preparation time, cooking time and how to cook.

Serves 4
Preparation time 10 minutes
Cooking time about 1 hour 10 minutes

Ingredients:

1 kg (2 lb) raw beetroot, peeled
1½ tablespoons extra virgin rapeseed oil, plus extra to serve
2 teaspoons cumin seeds
4 tablespoons balsamic vinegar
250 g (8 oz) green beans, trimmed
1 red onion, thinly sliced
250 g (8 oz) ricotta cheese
finely grated rind of 1 lemon
1 small bunch of basil, chopped, a few leaves reserved for garnish
1 multi-grain or cereal baguette, sliced
1 tablespoon balsamic glaze
salt and pepper

 

Roasted Beetroot and Bean Salad

Cut the beetroot into wedges or in half, if small. Toss with the oil and cumin
seeds and season with salt and pepper. Tip into a roasting tin and place in a
preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes. Pour over the
balsamic vinegar and toss to coat. Return to the oven for a further 20 minutes or
until the beetroot is tender and slightly sticky.

Cook the beans in a large saucepan of lightly salted boiling water for 2–3
minutes or until just tender. Drain and toss with the beetroot and onion in a bowl.

Mix together in a bowl the ricotta, lemon rind and basil and season with salt and
pepper. Spread over the baguette slices, place on a grill pan and cook under a
preheated medium-hot grill for 3 minutes or until hot and lightly golden.

Heap the beetroot and bean salad into bowls and top with the ricotta croutons.
Drizzle with a little balsamic glaze and extra virgin rapeseed oil and scatter with
the extra basil leaves. Serve immediately

For wintery roast parsnip & carrot salad, mix together 500 g (1 lb) parsnips
and 500 g (1 lb) carrots, both cut into batons, the oil, cumin seeds and 3–4 thyme
sprigs in a roasting tin. Place in the preheated oven for about 30 minutes or until
tender. Spoon into a serving dish and drizzle over 2 tablespoons runny honey
mixed with 1 tablespoon balsamic vinegar. Make the croutons as above,
replacing the basil with 1 bunch of thyme. Serve the roast vegetables with salad
leaves, scattered with 2 tablespoons toasted hazelnuts, if liked.

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