Warm beetroot, green bean, potato and almond salad
By Nick Nairn
From Ready Steady Cook
Ingredients
- 200g/7oz new potatoes, cut into 1cm/Β½in thick slices
- 50g/2oz green beans, cut into pieces diagonally
- 50g/2oz flaked almonds, toasted
- 3 tbsp olive oil
- 2 sprigs fresh basil, torn
- 3 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- 1 tbsp balsamic vinegar
- Β½ cooked beetroot (not in vinegar), chopped
Method
Cook the potato slices in a saucepan of boiling water for 5-7 minutes, or until tender. Drain.
Blanch the beans for 3-4 minutes, then drain.
Combine the blanched potatoes and beans and all the remaining ingredients in a bowl and stir well. Serve warm.
