Green bean, beetroot and apple salad
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Salad
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Green beans trimmed 750 g
- Potato peeled 250 g
- Cooked beetroot not pickled, drained 200 g
- Sweetcorn cooked and drained 50 g
- Apple cored 180 g
- Raspberry 30 g
- Extra virgin olive oil 40 g
- White wine vinegar 15 g
- Parsley 4 g
- Salt 3 g
- Water for boiling; drained 2500 g
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Method
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Cut the potato into 2 cm cubes. Put in a saucepan with 1,000 g of water and 1 g of salt; simmer for 12–15 minutes from boiling until tender. Drain and cool slightly.
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Cut the green beans into 3 cm pieces. Boil the remaining 1,500 g of water with 1 g of salt and cook the beans for 8–12 minutes, depending on thickness, until tender but firm. Drain and spread out to cool.
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Dice the beetroot. Mash the raspberries and whisk with the vinegar, oil and remaining gram of salt.
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Dice the apple just before serving. Toss the beans, potato, apple and sweetcorn with the dressing. Divide between four plates and add the beetroot and chopped parsley last.
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