Thursday, 16 December 2010
Mixed Green Salad with Broad Beans and Beetroot
When I went to the supermarket today, they had ready-washed organic lettuce mix greatly reduced. I don't normally buy those but they looked good and at half price what did I have to lose?
1 bag of organic salad cress, baby spinach and rocket mix
2 pre-cooked beetroot, very thinly sliced
a couple of handfuls of broad beans, fresh in summer, frozen in winter
2 tbsp balsamic vinegar
8 tbsp extra virgin olive oil.
1. Bring a bit of water to the boil and cook the broad beans, seasoned with pepper and salt, for 5 minutes. Drain and leave to cool.
2. For the dressing, mix pepper, salt, balsamic and olive oil. You probably won't need all of this.
3. Place the beetroot slices, lettuce and broad beans in a wide bowl. Serve dressed or let everyone dress their own bowl of salad.