Ingredients Jump to Instructions ↓

  1. 1 1/2kg baby beetroot

  2. 2 teaspoons salt

  3. 2 tablespoons olive oil

  4. 3 cloves garlic, peeled, halved

  5. 400g green beans, trimmed, cut into 5cm pieces

  6. cup tightly packed parsley leaves

  7. 1/3 cup coarsely chopped mint leaves

  8. 150g fetta, crumbled

  9. Lemon dressing

  10. 2 teaspoons grated lemon rind

  11. 1 clove garlic, crushed

  12. cup (60ml) extra virgin olive oil

  13. 2 tablespoons lemon juice

  14. salt and freshly ground black pepper

  15. NOTE: This recipe can be prepared a day ahead. Combine dressing with salad close to serving.

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate (180C/160C fan-forced). Trim beetroot, leaving 2cm of the stems intact; scrub well.

  2. Combine beetroot, salt, oil and garlic in a medium baking dish; roast in a moderate oven for about 50 minutes or until just tender. Discard garlic, cover beetroot with foil and stand until cool.

  3. Meanwhile, boil, steam or microwave the beans until just tender. Drain well. Place in a bowl of iced water until cold; drain well and pat dry.

  4. Using gloves, discard stems and peel beetroot. If beetroots are large, cut them in halves or quarters.

  5. For the lemon dressing, combine all the ingredients with salt and pepper to taste in a screw-top jar; shake well.

  6. Combine beetroot, beans, parsley, mint and Lemon Dressing in a large bowl. Toss gently to combine.

  7. Serve salad topped with fetta.

  8. Not suitable to freeze. Beans suitable to microwave.

  9. Photography by Brett Stevens.


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