Beetroot, Green Bean and Preserved Lemon Salad

Name: Beetroot, Green Bean and Preserved Lemon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams beets peeled, sliced 1cm thick (quartered if baby beetroot); 1 clove garlic crushed; 4 each thyme sprigs bushy; 1 tablespoon balsamic vinegar; 4 tablespoons olive oil; 2 tablespoons lemon juice; 1 x salt and black pepper to taste; 150 grams green beans; 1 x arugula (roquette) 4 handfuls; 1/2 small lemon preserved, peel only, finely chopped, optional; 2 tablespoons red onion chopped; 150 grams goat (chevre) cheese soft

Servings: persons

500 grams beets peeled, sliced 1cm thick (quartered if baby beetroot)
1 clove garlic crushed
4 each thyme sprigs bushy
1 tablespoon balsamic vinegar
4 tablespoons olive oil
2 tablespoons lemon juice
1 x salt and black pepper to taste
150 grams green beans
1 x arugula (roquette) 4 handfuls
1/2 small lemon preserved, peel only, finely chopped, optional
2 tablespoons red onion chopped
150 grams goat (chevre) cheese soft

1
Heat over to 200c.
2
Put beetroot in mixing bowl with garlic, thyme, balsamic vinegar, 2 tbsp olive oil and 1 tablespoon lemon juice.
3
Season well and put in roasting tin.
4
Cover with foil, tucking over the rim so tin is tightly sealed.
5
Cook in oven for 1 hr or until beetroot is soft.
6
Leave to cool.
7
Boil the beans for 5 minutes until tender.
8
Run under cold tap to cool when done.
9
Combine beans with beetroot and juices, plus rocket, preserved lemon and onion.
10
Add remaining lemon juice, oil.
11
Season, then crumble goats cheese over the top.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 grams beets peeled, sliced 1cm thick (quartered if baby beetroot), 1 clove garlic crushed, 4 each thyme sprigs bushy, 1 tablespoon balsamic vinegar, and more.

Yes, Beetroot, Green Bean and Preserved Lemon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beetroot, Green Bean and Preserved Lemon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions