Beans, leek and beetroot salad
9 Oct 2023
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 1 tin cannellini beans
- 4 baby marinated beetroots
- 1 small leek
- 1 clove of garlic
- Salt & pepper
- 2 Tbsp cider vinegar
- 3 Tbsp olive oil
- 2 Tbsp mint leaves
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - Italian
- Occasions: - Picnic
- Ingredients: - Beans - Roots & Bulbs
- Health and Diet: - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Nut Free - Vegan
- Skill Levels: - Easy
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