Recipe November! Beetroot Bortlebean Salad
250g raw carrots, peeled and grated
6 spring onions, trimmed and chopped finely
5 tbs walnut oil or olive oil
400g can of borlotti beans, drained and rinsed
2 tbs white wine vinegar
a handful of chopped walnuts
a handful of dried cranberries
1 tsp caraway seeds
salt and pepper
Cook the beetroots by wrapping them in foil and bunging them in the oven while you cook something else. They seem very tolerant of differing cooking times and temperatures, but 45 minutes at 180 C is probably ideal for large beets.
Let them cool, then peel and chop them. Put in a large bowl and mix in all the other ingredients. Season, and add more oil or vinegar to taste. Scrape into airtight containers for packed lunch. Make sure they're good containers, because if this leaks it'll look like your handbag is dripping blood.
Labels: Cakes And Ale