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    Beetroot and Broad Bean Salad

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    Beetroot and Broad Bean Salad

    This colourful salad is brought alive by the red wine vinegar and tarragon, which bring out the flavour of the beetroot and contrast with its sweetness.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes to 30 minutes
    • Total time: 35 minutes to 45 minutes 45 minutes

    Serves: 8 as part of a mezze selection


    • Dressing
    • 1 tbsp Red wine vinegar
    • 4 tbsp Olive oil
    • A pinch Sugar, to taste
    • 500g Beetroot, trimmed and scrubbed, skin on
    • 300g Podded broad beans
    • 2 Salad onions, trimmed and thinly sliced
    • 15g Tarragon, chopped


    1. Boil the beetroot in a pan of salted water for 20–30 minutes, depending on their size, until tender. While still warm, drain and peel them under running water. Set aside. Meanwhile, boil the broad beans for 3–4 minutes in unsalted water until tender; drain and refresh them under cold water, then drain once more. Peel at least half the broad beans – particularly any that are larger than your thumbnail.
    2. Mix together all the ingredients for the dressing; taste and season. Slice the beetroot in half, then cut each half into thin wedges about ½cm thick; place the wedges in a mixing bowl. Pour over the dressing, season and toss. Now add the broad beans, salad onions and half the tarragon and toss again. Transfer to a serving dish and scatter with the remaining tarragon.

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