This super simple, plant based salad is delicious standalone or as a side dish. Black beans are a great source of protein and full of fibre which makes them very filling. Using cooked beans and raw beetroot makes this an extremely quick salad to put together, but you can also cook the beans from dried and add them to the salad warm or cooled. Similarly, you can roast the beetroot and add that warm too; particularly good on a cooler day!
Vegetarian, Plant Based, Dairy Free, Gluten Free
| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 80 g salad leaves
- 1 beetroot
- 1 carrot
- 200 g black beans cooked and drained weight
- 1 tsp honey maple syrup for vegan version
- 1 tblsp olive oil
- 1 tblsp cider vinegar
Ingredients
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Instructions
- You can use raw or roasted beetroot in this recipe. For raw, make sure you slice very thinly (or grate with a wide tooth grater). You won’t want a whole beetroot for two if eating raw, as it has a fairly strong flavour. For roasted beetroot, wrap in foil with a good drizzle of olive oil and roast for about 1 hour at 160C. A knife should go in easily. Leave to cool, peel away the skin and cut into chunks.
- Prepare the beetroot as above and grate or spiralise the carrot.
- You can use cooked, canned black beans or cook them from dried. For the latter, soak overnight then cook for about 40 minutes until soft. Again, leave to cool.
- Mix together the honey, olive oil and cider vinegar – I shake them all together in a small jam jar.
- Plate up the mixed salad leaves, beetroot, carrot and beans and drizzle over your dressing.