Watercress, bean and beetroot salad

This zingy salad is a delicious accompaniment to a warm sharing platter, ideal for feeding a crowd.

Serves: 8

Preparation time:  10 minutes

Cooking time:  10 minutes

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You will need

  • 200g pack fine beans, washed and trimmed
  • 2 x 75g packs baby leaf watercress
  • 410g tin cannellini beans, drained
  • 250g pack cooked beetroot in natural juices, cut into wedges
  • 1 small red onion, peeled and finely sliced
  • For the dressing:
  • 1 lemon, juice only
  • 3 tablespoons creamed horseradish sauce
  • 150ml tub SO organic natural yogurt
  • 1 teaspoon clear honey
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Recipe Information

Step by step guide to making Watercress, bean and beetroot salad

  1. Blanch the fine beans in boiling water for 3 minutes. Drain and rinse in cold water.
  2. In a large bowl, toss the beans together with the watercress, cannellini beans, beetroot and red onion, then pile everything onto a large serving platter.
  3. Mix all the dressing ingredients together in a small jug, season to taste, then drizzle over the salad to serve.

Cook's tip: You could make this salad more substantial by adding some flaked smoked mackerel. The flavours of the fish and the horseradish work well together.

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Nutritional information for Watercress, bean and beetroot salad

Nutritional information for Watercress, bean and beetroot salad

Nutrition type per serving
Calories 100 kcal
Total Fat 2.9g
Saturated Fat 0.4g
Salt 0.11g
Sugar 5.1g

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