Beet, green bean and shallot salad
Indulge in a vibrant mix of earthy beets, crisp green beans, and flavorful shallots with this refreshing salad. Perfect for a summer delight.
Ingredients:
- 910g small beets, leaves removed
- 910g tender green beans
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar
- Salt and freshly ground pepper
- 4 shallots, thinly sliced
- 1/4 cup chopped basil
- 1 tablespoon chopped mint
Instructions:
- Place the beets in a large saucepan, cover with cold water, and bring to a boil. Allow to cook over medium heat until they can be easily pierced with a fork, which should take around 45 minutes. Once cooked, drain the beets in a colander, rinse them with cold water, and remove the skins. Cut the beets into thin slices horizontally and let them cool down.
- Steam the green beans in a large saucepan until they reach the desired tenderness, which usually takes about 5 minutes. After steaming, rinse the beans with cold water and ensure they are well drained.
- In a spacious serving bowl, mix together the oil, vinegar, salt, and pepper. Add the sliced beets, green beans, shallots, basil, and mint to the bowl. Gently toss everything together until well coated, then you are ready to serve.
Summary:
- Calories: 1589 kcal
- Fat: 85 g
- Protein: 38 g
- Carbs: 195 g
- Potassium: 5809 mg
- Magnesium: 506 mg