The lunch edit 765

Beetroot and Butter Bean Salad with Dukkah

Make beetroot and butter bean salad with dukkah, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 3 steps

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Beetroot and Butter Bean Salad with Dukkah, plated and ready to serve. — The finished recipe. Beetroot and Butter Bean Salad with Dukkah

Ingredients 1 to 6 for beetroot and butter bean salad with dukkah arranged separately on a dark worktop. — Ingredients 1 to 6. 150 g Cooked beetroot (Vacuum-packed, not the kind in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.). 180 g Butter beans, tinned and drained (Drained weight.). 50 g Rocket. 30 g Red onion. 1 tbsp (8 g) Dukkah. 4 g Olive oil

Ingredients 7 to 10 for beetroot and butter bean salad with dukkah arranged separately on a dark worktop. — Ingredients 7 to 10. 1 tbsp (15 g) Balsamic vinegar. A few leaves Fresh mint. To taste Salt. To taste Black pepper

Beetroot and Butter Bean Salad with Dukkah, preparation step 1: Slice the onion as thinly as you can and leave it in the balsamic with a pinch of salt for five minutes to soften and turn pink. — Step 1. Slice the onion as thinly as you can and leave it in the balsamic with a pinch of salt for five minutes to soften and turn pink.

Beetroot and Butter Bean Salad with Dukkah, preparation step 2: Cut the beetroot into wedges and mix with the drained beans, the onion and its vinegar, and the oil. — Step 2. Cut the beetroot into wedges and mix with the drained beans, the onion and its vinegar, and the oil.

The finished beetroot and butter bean salad with dukkah. — Step 3. Pile onto the rocket, scatter the dukkah and torn mint over, and grind pepper on top.

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