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Recipe: Baby Beet And Bean Salad With Rye Croutons
Recipe Category: Soup, Salad, and Side Dish Recipes
Similar Categories: Baby, Beet, Bean, Salad, Rye, Croutons
2/3 cup black-eyed beans
2 cups frozen broad beans -- (300g) thawed
60 g baby mushrooms -- sliced
6 bunches baby beetroot -- (about 32)
600 g green beans
450 g unsliced rye bread -- (½ loaf)
80 g butter -- melted
Dressing
2 tablespoons balsamic vinegar
1/3 cup olive oil
2 cloves garlic -- crushed
½ teaspoon grated lemon rind
Cover black-eyed beans well with water in bowl, cover, stand overnight.
Add drained black-eyed beans to pan of boiling water, boil, uncovered,
about 30 minutes or until tender; drain. Boil, steam or microwave broad
beans until tender, drain. Remove skins from broad beans, discard skins.
Combine black-eyed beans, broad beans, mushrooms and dressing in bowl,
cover, refrigerate 2 hours.
Cut off leaves about 3cm from beetroot, reserve leaves. Do not peel
beetroot at this stage to prevent colour loss. Boil, steam or microwave
whole beetroot until tender, drain. Cool beetroot peel away remaining stems
and skins.
Trim thick stems from reserved leaves. Boil, steam or microwave leaves
until just wilted, rinse under cold water; drain. Cut green beans into 6cm
lengths; boil, steam or microwave green beans until tender.
Cut bread into 1 cm x 3cm pieces. Combine bread and butter in bowl, mix
until bread is well coated. Place bread in single layer on oven tray, toast
at 180°C for until browned and crisp, turning once.
Just before serving, drain black-eyed bean mixture; reserve dressing. Place
some beetroot leaves on each plate, drizzle with some of the reserved
dressing. Top with black-eyed bean mixture, green beans, beetroot and rye
croutons, drizzle with remaining dressing.
Dressing: Combine all ingredients in jar; shake well.
Black-eyed beans can be cooked 2 days ahead. Black-eyed bean mixture can be
prepared a day ahead. Beetroot, green beans and croutons can be cooked a
day ahead.
2 cups frozen broad beans -- (300g) thawed
60 g baby mushrooms -- sliced
6 bunches baby beetroot -- (about 32)
600 g green beans
450 g unsliced rye bread -- (½ loaf)
80 g butter -- melted
Dressing
2 tablespoons balsamic vinegar
1/3 cup olive oil
2 cloves garlic -- crushed
½ teaspoon grated lemon rind
Cover black-eyed beans well with water in bowl, cover, stand overnight.
Add drained black-eyed beans to pan of boiling water, boil, uncovered,
about 30 minutes or until tender; drain. Boil, steam or microwave broad
beans until tender, drain. Remove skins from broad beans, discard skins.
Combine black-eyed beans, broad beans, mushrooms and dressing in bowl,
cover, refrigerate 2 hours.
Cut off leaves about 3cm from beetroot, reserve leaves. Do not peel
beetroot at this stage to prevent colour loss. Boil, steam or microwave
whole beetroot until tender, drain. Cool beetroot peel away remaining stems
and skins.
Trim thick stems from reserved leaves. Boil, steam or microwave leaves
until just wilted, rinse under cold water; drain. Cut green beans into 6cm
lengths; boil, steam or microwave green beans until tender.
Cut bread into 1 cm x 3cm pieces. Combine bread and butter in bowl, mix
until bread is well coated. Place bread in single layer on oven tray, toast
at 180°C for until browned and crisp, turning once.
Just before serving, drain black-eyed bean mixture; reserve dressing. Place
some beetroot leaves on each plate, drizzle with some of the reserved
dressing. Top with black-eyed bean mixture, green beans, beetroot and rye
croutons, drizzle with remaining dressing.
Dressing: Combine all ingredients in jar; shake well.
Black-eyed beans can be cooked 2 days ahead. Black-eyed bean mixture can be
prepared a day ahead. Beetroot, green beans and croutons can be cooked a
day ahead.
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