Bean carrot beetroot salad

Bean, feta & beetroot salad

We’ve used frozen broad beans as a great-value freezer standby.

By , 06 July 2016

(3 votes)

Bean, feta & beetroot salad
  • 15 Mins

  • Serves: 4

Forget sad, wilted leaves – these big, bold combos deliver main-meal salads the family will love.

Don't have frozen broad beans? Substitute the fresh version while they’re in season over the summer!

Nutritional Info
Each 288g serving contains
  • Energy

    1072KJ

    256KCAL

    13%
  • Fat

    15.3g

    med

    22%
  • Saturates

    4.9g

    med

    25%
  • Sugars

    12.1g

    low

    13%
  • Salt

    0.86g

    low

    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 372kJ/89kcal.
Ingredients
  • 2tbsp extra virgin olive oil
  • 1tbsp white wine vinegar
  • 1tsp Dijon mustard
  • Zest and segments 1 large orange
  • 1 shallot, finely chopped
  • 250g pack Extra Special Extra Fine Beans
  • 100g baby spinach leaves
  • 100g frozen broad beans, thawed and shelled
  • 1 medium carrot, grated
  • 2 cooked beetroots, diced
  • 100g Chosen by you Greek Feta, crumbled
  • 2tbsp toasted hazelnuts, roughly chopped
  • Crusty bread, to serve
Method
  • Put the oil, vinegar, mustard, orange zest and shallot in a bowl. Whisk with a fork.

  • In a large bowl, mix the orange segments, fine beans, spinach, broad beans, carrot and beetroot. Pour over the dressing and toss together.

  • Top with the feta and hazelnuts. Serve straight away with crusty bread.