VegBox Recipes

Warm Beetroot, Broad Bean and Potato Salad

This recipe was submitted by Karen L, who says:

"I looked in my fridge and had a lot of the above and didn't know what to do with it all. I'm sorry I don't measure the ingredients I just bung it all together and its what I have to hand, however the result is a very tasty mess! I used to hate broad beans, having been forced to eat them as a child, but i find if they are skinned they are actually quote tasty. Its nice to eat a meal were all the ingredients were grown on my allotment."

You put us to shame, Karen - this is a wonderful creation and all the more exciting given that you grew all the ingredients!
 
 

Ingredients

New potates - allow 3-4 per person
Equal quantity of boiled beetroot (I pressure cook mine)
Broad beans (skinned) - approx 1-2 handful(s) per person (depending how much you like them!)
Mayonnaise - 1 tablespoon(ish) per person
 

Method

1. Boil beetroot and once cooked, dice into 1/2 inch squares
2. Boil new potatoes 10-15 mins depending on size
3. Add podded broad beans 5 mins before end of cooking time
4. Dice potates into 1/2 inch squares
5. Mix the beetroot, potatoes and broad beans with mayonnaise
6. It looks a mess but tastes delicious!!
 

Time From Cupboard-To-Table

20 minutes
 

Notes & Variations on Warm Beetroot, Broad Bean and Potato Salad

 
 
 

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