Beans, leek and beetroot salad
This beans, leek and beetroot salad can be served warm or cold, so it’s ideal as a side dish with grilled fish or pork, or you can serve it on a piece of toast, in flatbread, with rice etc. It’s perfect for your lunchbox, picnics and parties too.
Ingredients
Method
- Thinly slice the leek and finely chop the garlic.
- Heat two-thirds of the olive oil and gently soften the leek over low heat. Add the garlic and stir for a minute.
- Meanwhile, chop the beetroots.
- Drain the beans and add to the leek, together with the vinegar and remaining oil. Let it bubble a bit to reduce, then stir through the beetroot pieces and mint leaves.
- Season with salt and pepper and serve warm or at room temperature.