Beetroot and Green Bean Salad
This beetroot and green bean salad is perfect for those in-between days, where you fancy a salad but still need the warmth! It is filling and full of flavour. I love the sweetness of the beets against the slight saltiness of the potatoes and the green beans add a great crunch!
Ingredients (serves 2)
250g of beetroot
275g of new potatoes
100g of green beans
50g of flaked almonds
100g of salad leaves
1/2 a lemon
2 tablespoons of olive oil
salt and pepper
Preheat the oven to 180c.
Place the beetroot on a tray with skins on, then roast in the oven for about an hour until you can slide a knife through.
Chop the potatoes in half, then quarter the bigger ones too. Place in an oven proof dish and add the olive oil and a pinch of salt and pepper. Roast in the oven for 35minutes.
Blanche the green beans in boiling water for about 2-3 minutes so that they stay crunchy but warmed through.
The remove the potatoes and beetroot from the oven, allow to cool a little then peel off the beetroot skin. Slice the beetroot into small half moons.
Place the leaves in a salad bowl, then add the beetroot, potatoes and flaked almonds. Drizzle over a little olive oil and serve with a slice of lemon.
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