Warm beetroot, green bean, potato and almond salad
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
- new potatoes: 200g/7oz new potatoes, cut into 1cm/½in thick slices
- green beans: 50g/2oz green beans, cut into pieces diagonally
- flaked almonds: 50g/2oz flaked almonds, toasted
- olive oil: 3 tbsp olive oil
- basil: 2 sprigs fresh basil, torn
- parsley: 3 tbsp chopped fresh parsley
- black pepper: salt and freshly ground black pepper
- balsamic vinegar: 1 tbsp balsamic vinegar
- beetroot: ½ cooked beetroot (not in vinegar), chopped
Method
Cook the potato slices in a saucepan of boiling water for 5-7 minutes, or until tender. Drain.
Blanch the beans for 3-4 minutes, then drain.
Combine the blanched potatoes and beans and all the remaining ingredients in a bowl and stir well. Serve warm.
