roasted beetroot and bean salad
How to make roasted beetroot and bean salad recipe
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
Method:
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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| roasted beetroot and bean salad |
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