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.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

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

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.