Back

Pickled Beetroot, Green Bean Salad with Nut Praline

Serves 2
  • Steps
  • Ingredients

Steps

  1. Pour the vinegar into a small saucepan, place over a medium-high heat. Add the beetroot, pepper berries and sugar. Simmer for 8-12 minutes. Ensure the beetroot in covered in vinegar the entire cooking time.
  2. Spoon the yoghurt into a sieve lined with a paper towel, add the lemon zest. Set aside to lightly drain. Squeeze out any excess moisture. Place strained yoghurt into a bowl, season.
  3. Place the cooked beetroot in a bowl, add the beetroot leaves and pour over the hot vinegar.
  4. Bring a saucepan of water to the boil, add the beans and blanch for 30-40 seconds. Drain.
  5. Place the sugar in a frying pan, place over a medium -high heat, allow the sugar to melt, do not stir. Once sugar has caramelised, add the walnuts and take off the heat. Pour onto a tray lined with baking paper. Once set, snap into bite sized pieces.
  6. Place the beans in a serving bowl, arrange the beetroot, spoon teaspoon amounts of the yoghurt on top, top with the walnut pieces with a lemon wedge to serve.