Veggie Comfort Food - A summery, richly coloured salad, this is perfect as a side dish or in a meze with other salads. Alternatively it’s substantial enough to eat on its own for a light lunch. The feta can be omitted for a dairy-free version. The crunchy bitterness of the walnuts contrasts with the soft sweetness of the beetroot. To save time you can use ready-cooked beetroot or cook the beetroot the day before and store it in the fridge.
Serves 4–6
- 225g/8oz beetroot, washed
- 225g/8oz French beans, trimmed and cut into 2cm/¾in lengths
- 110g/4oz walnut halves
- 110g/4oz feta cheese, chopped into 1cm/½in cubes (optional)
- 1 tbsp balsamic vinegar
- ½ tbsp French mustard
- 3 tbsp olive oil
- 300g/10oz mixed salad leaves
- sea salt and freshly ground black pepper
Put the beetroot in a pan with plenty of water and bring to the boil. Turn down the heat, cover and cook until the beetroot is just tender. This will take 50–60 minutes depending on the size of the beetroot.
Preheat the oven to 200°C/gas mark 6.
Drain the cooked beetroot, cool the beetroot under running water and slip off their skins. Chop them into bite-sized pieces and put them into a salad bowl.
Meanwhile steam the French beans for a few minutes until just tender. Rinse under cold water and drain well, then put in the salad bowl and leave to cool completely.
Spread the walnuts onto a baking tray and toast in the oven for 8 minutes until lightly browned and fragrant. Alternatively you can toss them in a dry frying pan.
Once the beans and beetroot are completely cool, add the feta cheese and toasted walnuts.
Make the dressing by whisking the vinegar and mustard together in a jug, then gradually whisking in the olive oil.
Pour the dressing over the salad. Toss gently to coat all the ingredients in the dressing. Gently incorporate the salad leaves and season with salt and pepper to serve.
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