Beetroot, Green Bean & Preserved Lemon Salad
Tender-crisp green beans added the nice crunch to the salad. The peppery arugula and the final touch of creamy goat cheese were the musts. Definitely will make it again!
Yield
4 servingsPrep
10 minCook
1 hrsReady
1⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
beets
peeled, sliced 1cm thick (quartered if baby beetroot) |
|
| 1 | clove |
garlic
crushed |
|
| 4 |
thyme sprigs
bushy |
* | |
| 1 | tablespoon |
balsamic vinegar
|
|
| 4 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
|
salt and black pepper
to taste |
*
|
||
| 150 | grams |
green beans
|
|
|
arugula (roquette)
4 handfuls |
*
|
||
| ½ | small |
lemon
preserved, peel only, finely chopped, optional |
*
|
| 2 | tablespoons |
red onion
chopped |
|
| 150 | grams |
goat (chevre) cheese
soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
beets
peeled, sliced 1cm thick (quartered if baby beetroot) |
|
| 1 | clove |
garlic
crushed |
|
| 4 | each |
thyme sprigs
bushy |
* |
| 15 | ml |
balsamic vinegar
|
|
| 6E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.5E+2 | grams |
green beans
|
|
| 1 | x |
arugula (roquette)
4 handfuls |
*
|
| 0.5 | small |
lemon
preserved, peel only, finely chopped, optional |
*
|
| 3E+1 | ml |
red onion
chopped |
|
| 1.5E+2 | grams |
goat (chevre) cheese
soft |
|
Directions
Heat over to 400℉ (200℃) F.
Put beetroot in mixing bowl with garlic, thyme, balsamic vinegar, 2 tbsp olive oil and 1 tablespoon lemon juice. Season well and put in roasting tin.
Cover with foil, tucking over the rim so tin is tightly sealed. Cook in oven for 1 hr or until beetroot is soft. Leave to cool.
Boil the beans for 5 minutes until tender. Run under cold tap to cool when done.
Combine beans with beetroot and juices, plus rocket, preserved lemon and onion. Add remaining lemon juice, oil. Season, then crumble goats cheese over the top.
