Beetroot and Bean SaladTotal time: 20 mins
  • 400g Can butter beans.
  • 1 Cup Coarsely grated beetroot (Red beet).
  • 1/2 Cup Mint leaves.
  • 1 Tablespoon Shaved parmesan cheese.
  • 1 Pinch Cracked black pepper (to taste)
  • Juice of half a lemon
  • 1 Tablespoon Olive oil
  • 1 Clove Garlic
  1. Drain and rinse the beans thoroughly until the water runs clear and free of bubbles.
  2. Chop the mint roughly.
  3. Mix the beetroot and mint together with the beans and refrigerate in an airtight container until required.
  4. Grate the garlic into the oil and mix it with the lemon juice to form a dressing then place it in a screw-top jar.
  5. Shake the dressing well and toss it through the salad then serve topped with the parmesan cheese and black pepper.
Serving size: 1
Calories per serving: 420

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