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Beetroot, green beans and borlotti bean salad


This red and green salad is a feast for the eyes and will give a boost to your day. Its fresh and wholesome ingredients are packed with vitamins and nutrients: beetroot has a very high carotenoid content (a potent antioxidant), and is an excellent source of folic acid. I love to make it on an autumn or spring day with a tangy mustard vinaigrette.










Ingredients (serves 4, as a side salad):

  • 1 pack (300g/10oz) cooked beetroot (apologies to the purists, boil your own if you prefer)
  • 1 small pack (250g/8oz) of green beans
  • 400ml/14oz can of borlotti beans, drained and rinsed
  • 60 ml/6 Tbsp olive oil
  • 15 ml/ 1 1/2 Tbsp white wine vinegar or cider vinegar
  • 15ml/ 1 1/2 Tsp Dijon mustard
  • pinch of salt and pepper
  • small handful of shredded fresh basil


1. Heat a pan of water on medium heat. When the water boils, add the green beans. Cook for 5-7 minutes until the green beans are cooked but still al dente. Drain and put the green beans in a bowl of cold water.

2. Cut the beetroot in 1/2 cm (1/4 inch) slices. Rinse and drain the borlotti beans and set aside.

3. Prepare the vinaigrette: mix the mustard, oil and vinegar together. Add a pinch of salt and pepper.

4. Add the borlotti beans, green beans and beetroot in a large bowl. Pour over the vinaigrette. Sprinkle fresh basil on top and serve immediately.


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