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Broad bean and Beetroot Salad




Source of Recipe


made it up






Recipe Introduction


serves about 8-12 (makes good leftovers though). Optional ingredients include (but are not limited to) almonds, dukkah, garlic, cinnamon and substituting vinegar or verjuice for the juices





List of Ingredients



• 1/2 cup broadbeans (optional)
  
• 4-6 beetroot, preferable with leaves still on
  
• 2 sweet potato
  
• 3/4 cup quinoa
  
• 1 cup rocket (optional)
  
• wholegrain mustard (optional)
  
• touch sugar or maple syrup (optional)
  
• salted water
  
• extra virgin olive oil
  
• lemon juice and orange juice
  
• spring onion, chopped (optional)
  
• fresh mint leaves (optional but a good addition)
  






Instructions



1. Mix together orange and lemon juices, mustard, sugar (if using) oil, spring onion, mint and salt and pepper
   
2. Cook broadbeans in boiling salted water, drain and mix in dressing while still warm.
   
3. Cook beetroot in boiling salted water. Cool, peel and chop. Add to salad.
   
4. Peel and slice sweet potato and roast with some olive oil and spices or cook in boiling salted water. Cut into bite sized pieces and add to salad
   
5. Cook quinoa and add to salad. If beetroot leaves are available trim off the red and fibrous stalk, shred finely and add to salad.
   
6. Add rocket, toss and leave a few hours for dressing to soak in.