Recipe

Baked beetroot salad with cannellini beans, feta and mint

An exquisite beetroot salad perfect for lunch or a light dinner.

  • 1 hr cooking
  • Serves 1
  • Print
    Print

Ingredients

Baked beetroot salad with cannellini beans, feta and mint
  • 1/4 cup (50g) dried cannellini beans
  • 1 beetroot (175g), diced into 3cm pieces
  • cooking-oil spray
  • 50 gram goat feta cheese, crumbled
  • 50 gram mesclun
  • 1/4 cup loosely packed fresh mint leaves
Apple dressing
  • 2 tablespoon fresh apple juice
  • 2 teaspoon american mustard

Method

Baked beetroot salad with cannellini beans, feta and mint
  • 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.

More From Women's Weekly Food