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Homemade Chow: Gwyneth's Beet and Bean Salad


As part of Gwyneth Paltrow's recent trip to Hong Kong, she shared a couple of recipes that she'd prepared at home and also showcased on her lifestyle website goop. My favourite is a simple salad idea that is light, summery and vibrant - The Beet and Bean "B&B" Salad - which I've tested myself and simplified below for you to try. I hope you enjoy the crunch as much as I did!

The Beet and Bean Salad
Serves 4

4 Heirloom beets (washed)
160g Green or mixed beans
20g Pine nuts (toasted)
5g Parsley (chopped)
20g Shallots (chopped)
10g Dijon Mustard
30ml White wine vinegar
80ml Olive oil
Sea salt and pepper to season
A few sprigs of Baby beetroot leaves (optional)
A few sprigs of Baby Sorrel (optional)

1. Steam beets for 40 minutes, or roast in an oven at 180 degrees Celsius in a pan with some olive oil and salt (be sure to cover the beets if roasting to ensure they retain their moisture). Beets should be easily speared with a fork when ready.

2. As the beets cook, mix the shallots, parsley, mustard and vinegar together. Slowly whisk in the rest of the olive oil, and season with salt and pepper. Blanch the beans briefly and add them into the mix.

3. When the beets have cooled, slice them thinly, season with salt and pepper, and arrange them in a single layer on each plate. Top with beans and leftover marinaded shallot, and sprinkle the pine nuts and baby herbs to finish.

Image courtesy of LANDMARK.


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