Tangy beetroot & bean salad

Name: Tangy beetroot & bean salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 250 grams beetroot; 5 Tbsps extra-virgin olive oil; 1 zest orange; 1 kg frozen soya beans; 3 thyme sprigs; 2 Tbsps sherry vinegar; 1 small shallot, finely chopped

You can never have too many side dish recipes, so give Tangy beetroot & bean salad a try. This recipe makes 12 servings with 169 calories, 8g of protein, and 6g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires beetroot, sherry vinegar, orange zest, and soya beans. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you like this recipe, you might also like recipes such as White Bean and Barley Salad With Beetroot and Yoghurt Dressing, Tangy Four-Bean Salad, and Sweet and Tangy Four Bean Salad.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Wearing kitchen gloves, peel and trim the beets and cut into 2cm wedges.

Ingredients you will need

Beet

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.

Ingredients you will need

Orange Zest

Seasoning

Cooking Oil

Equipment you will use

Aluminum Foil

Cook soya beans for 3 mins in boiling water until softened.

Ingredients you will need

Beans

Water

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 youre ready to serve, toss everything together and scatter over the remaining zest.

Ingredients you will need

Olive Oil