Quick & Easy

Baked beetroot salad with cannellini beans, feta and mint

An exquisite beetroot salad perfect for lunch or a light dinner.
BAKED BEETROOT SALAD WITH CANNELLINI BEANS, FETTA AND MINT
1
1H

Ingredients

Apple dressing

Method

1.Place beans in small bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.
2.Cook beans in small saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
3.Preheat oven to moderately hot (200°C/180°C fan-forced).
4.Place beetroot in small shallow baking dish; spray with oil. Bake, covered, about 20 minutes or until tender.
5.Place ingredients for apple dressing in screw-top jar; shake well.
6.Place beans and beetroot in medium bowl with remaining ingredients and dressing; toss gently to combine.

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