Beetroot, Bean And Feta Salad

Serving Size : 4 0

175 grams Broadbeans -- (6 oz) frozen
4 Tbsp olive oil
1 shallot -- finely chopped
1 garlic clove -- sliced
2 sprigs fresh rosemary -- leaves removed and roughly chopped
8 small Beets -- cooked quartered beetroot
140 grams mixed salad leaves -- (1 bag)
4 Tbsp raspberry vinegar -- or red wine vinegar
300 grams feta cheese -- cut into cubes

Cook the broad beans according to packet instructions, then drain and
refresh them in cold water. If you've got the time, peel the skins off the
beans with your fingers - this is a fiddly job, but it's worth the effort
because the skins can be quite tough.
Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped
shallot and sliced garlic and fry for a minute or two over a medium heat
until pale golden. Stir in the chopped rosemary, then tip in the beetroot
quarters and stir gentry for 3-4 minutes, so the flavours mingle in the heat
Remove from the heat and leave to cool.
Lift out the beetroot quarters and put them into a bowl together with the
salad leaves. Stir the vinegar and the remaining olive oil into the pan
juices, then pour over the beetroot and salad leaves. Toss gently to mix
through.

Finally, just before serving, toss in the broad beans and cubes of feta
cheese and taste for seasoning.

Serves 4

Work time 30 to 40 minutes, longer if you skin the beans.

Description: ""This lovely salad tastes as good as it looks -full of seasonal colours
and a fabulous combination of flavours and textures.""

Source: "B.B.C. Good Food"

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Per Serving (excluding unknown items): 543 Calories; 30g Fat (49.2% calories
from fat); 25g Protein; 46g Carbohydrate; 16g Dietary Fiber; 67mg
Cholesterol; 971mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat;
3 Vegetable; 5 Fat; 0 Other Carbohydrates.


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