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. 

For more salads and healthy lunch ideas, click here.