Beetroot, Bean & Radish Salad
If packing this for lunch at work, place the beans and bulgur wheat in the container first, then the beetroot and radish and finally the leaves on top to ensure everything stays crisp and fresh.
4
Preparation time: 15
Cooking time: 15
150g bulgur wheat
300g beetroot (raw or pre-cooked) peeled
1 tps balsamic vinegar
1 tps apple cider vinegar
1 tbsp rapeseed oil
1/2 tbsp honey
salt and pepper
400 tin butter beans - drained and rinsed
400g tin kidney beans - drained and rinsed
3 tbsp plain yoghurt
1/2 lemon zest and juice
1 tbsp fresh mint - roughly chopped
6 radishes - thinly sliced
- Place the bulgur wheat in a saucepan with 300ml of water and bring to the boil. Cover with a lid, reduce the heat to a simmer and continue to cook for 5 -10 minutes until all the water has been absorbed.
- Thinly slice the beetroot into rounds and in a bowl mix with the vinegars, oil and honey. Season with salt and pepper and combine together.
- In a separate bowl, whisk the yoghurt, lemon and mint together. Stir through the beans until well coated.
- To serve: spread the grains on the base of a large serving platter, spread half of the beetroot slices on the grains, followed by half the salad leaves, spread more of the beetroot slices on top, add the beans and finally top with the radishes.
Enjoy the beautifully balanced mix of batavia leaves, rocket and red chard paired with great source of fibre from beans and beetroot. This perfect lunch salad with vitamins salad will keep hunger at bay for the whole afternoon.
This recipe contains approximately 360 kcal per serving and is very high in protein – approximately 18g per serving. It is also low in fat with less than 5g of fat per serving.
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