- Life & Style
- Books & TV
Beet, Kumara and Green Bean Salad
2 large kumara, peeled and cut into 2cm chunks 3 tbsp extra virgin olive oil salt and ground black pepper, to taste 2 large beetroot, peeled and cut into 2cm chunks 400g green beans, trimmed spring onion curls made from the green part of a spring onion* Orange Ginger Dressing ¼ cup orange juice 2 tbsp olive oil finely grated zest and juice of 1 lime 1 tsp grated ginger 1 tsp honey salt and ground black pepper, to taste
© Annabel Langbein Media
Orange Ginger Dressing
Preheat oven to 200°C. Toss kumara with 2 tablespoons oil and arrange in a single layer on a roasting tray lined with baking paper. Season with salt and pepper and roast until golden and tender (about 30 minutes).
Boil beetroot in lightly salted water until tender. Drain well and mix with remaining tablespoon of oil. Set aside. Cook green beans in lightly salted water, cool under very cold water and drain well.
To make Orange Ginger Dressing, shake ingredients together in a jar, ensuring honey is dissolved. When ready to serve, layer vegetables onto a serving platter. Scatter over curls of spring onion greens. Drizzle with dressing.
*To curl spring onion greens, cut into strips and place in a bowl of water with ice cubes for about 10 minutes
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!