Another amazing recipe from BBC Good Food. This salad is quite citric, and the dressing adds a beautiful flavour. It’s definitely one of my favourites. The original recipe uses horseradish, but as I’ve always had difficulty finding that here, I’ve substituted with ginger.

Beetroot and Bean Salad with Ginger Dressing
Serves 6
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1/2 can beetroot slices, drained
  2. 1/3 cup olive oil
  3. 300g green beans, trimmed
  4. 4 green onions, sliced into 2cm lengths
  5. 1 orange, segmented
  6. Parsley to garnish
Dressing
  1. 50g cream cheese, room temperature
  2. 2 Tbs orange juice
  3. 1 Tbs freshly grated ginger
  4. 1 Tbs apple cider vinegar
Instructions
  1. Preheat oven to 220 ℃
  2. Toss beetroot in half of the oil. Place on a baking tray. Roast for 20 minutes. Set aside to cool.
  3. Meanwhile, boil a jug of water. Place green beans in a colander or sieve in a bowl. Cover with boiling water. Leave for 2 minutes then drain and rinse under cold water.
  4. Place beans, and onion on a serving plate and scatter over roasted beetroot and orange.
  5. To make the dressing, place cream cheese, orange juice, remaining oil, ginger and vinegar in a bowl or food processor. Season. Whisk until smooth. Pour dressing over salad and scatter over parsley. Serve.
VLHall http://vlhall.com/

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close