Beetroot and Broad Bean Salad Recipe

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Beetroot and Broad bean Salad recipe-Salad recipes-recipe ideas-new recipes-woman and home
(Image credit: charlie richards)
Serves2
SkillEasy
Preparation Time20 mins
Cooking Time45 mins
Total Time1 hours 5 mins
Nutrition Per PortionRDA
Calories400 Kcal20%
Fat23 g33%
Saturated Fat9 g45%
By Woman and Home
published

Method

  1. Preheat the oven to 200C/180C fan/400F/Gas 6. Toss the beetroot in 1 tbsp of oil, and scatter with the ½ the thyme and a pinch of salt and pepper. Roast for 40-45 minutes until tender.

  2. Meanwhile blanch the broad beans in boiling water for 2-3 minutes then drain and pod.

  3. Mix the oil & vinegar together and toss with beetroot, broad beans, spring onions, remaining thyme, mixed leaves & feta.

Ingredients

  • 500g (1lb 2oz) raw beetroot, peeled and sliced into small wedges
  • 2 tbsp olive oil
  • 1/3 pack fresh thyme, leaves picked
  • 250g (9oz) broad beans
  • 3 tbsp red wine vinegar
  • 4 spring onions, finely sliced
  • 50g (2oz) mixed baby leaves
  • 100g (4oz) feta, crumbled
Top Tip for making Beetroot and Broad Bean Salad

Make sure you take the time to pod the broad beans as they can be very tough and bitter if eaten with them still podded

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