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GREEN BEANS, ROAST BEETS, LABNEH AND CARAMELISED BUTTER BY NAOMI DEVLIN

GREEN BEANS, ROAST BEETS, LABNEH AND CARAMELISED BUTTER

 

Serves 4

This cooked salad has a little bit of everything, roasty, sweet, creamy, spicy, crisp and the indefinably moreish quality of caramelised butter. Crunchy chickpeas, beets, onions and pistachios raise the fibre content of this dish in the most elegant way, and nigella seeds are said to calm the antisocial side effects of too many pulses.

 

300g (11oz) raw beetroots

Olive oil, for drizzling

Couple of pinches of sea salt

300g (11oz) green beans

1 small red onion, halved, then thinly sliced

150g (5oz) Labneh (see page 210)

1 x quantity Spicy Crunchy Chickpeas recipe (see page 221)

50g (2oz) raw pistachio nuts, lightly crushed

1 teaspoon nigella seeds

2 tablespoons Caramelised Butter (see page 227)

1/2 lemon, quartered

Preheat the oven to 180°C/160°C fan/gas 4. Scrub the beetroots and trim off any really rough bits of skin, slice into quarters (or more if large) and put into a mixing bowl. Drizzle with a little olive oil, sprinkle over the salt, turn to coat and then tip onto a baking sheet. Roast for about an hour until tender to the point of a knife. Set aside to cool until just warm.

 

Steam the green beans until just tender, refresh under cold water, then drain and pile onto a large serving plate. Cover the red onion slices in tepid water for a few minutes, then drain and refresh in cold water. Scatter them over the green beans. Cut the beetroot quarters in half, scatter over the plate and place rough pieces of labneh over the vegetables. If you have time, leave the salad for 10 minutes for the beet colour to bleed into the labneh.

 

Scatter the crunchy chickpeas, crushed pistachios and nigella seeds over the salad just before you eat. Drizzle with warm caramelised butter and nestle the pieces of lemon into the salad.

 

Eat with Teff and Sesame Pancakes (see page 122) or flatbread, Broad Bean Hummus (see page 120) and steamed greens or a salad of bitter greens.

Next Event

CHRISTMAS FESTIVALS  NOVEMBER

 

Tatton Park, Cheshire - 17, 18 & 19 November & Edinburgh EICC - 24th, 25th & 26th November

Foodies Festival is bringing the Christmas spirit to Tatton Park for the first time on 17, 18 & 19 November. Foodies Festival Christmas, Edinburgh’s favourite food festival, is returning to the EICC on 24, 25 & 26 November.

Take home recipes and top tips from MasterChef winners, Great British Menu stars and top local chefs who will be cooking up their festive favourites in the Chef’s Theatre or Great British Bake Off winners and top patisserie chefs who will be baking up show-stopping cakes and treats in the Cakes and Desserts Theatre.

Learn all the skills to become the ultimate host this Christmas at the 12 Top Tip festive masterclasses, get merry with Craft Beer, Wine and Champagne masterclasses in the Drinks Theatre, discover your new favourite tipple at Gin Alley and browse for Christmas gifts in the artisan market. Bring the kids along to the Elf’s Cookery School, taste flavours of the world at Street Food Avenue, indulge in award-winning treats at Pudding Hall, or enjoy Christmas carols and music from the UK’s most exciting unsigned bands on the Live Music Stage. With a luxury VIP area, a vintage tea room and a Champagne Ski Bar, Foodies Festival is the only place to kick off the festive season.

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