This salad came about because I had roasted some beetroots for the roasted beetroot tarragon and orange salad but found that my fresh tarragon had completely dried out. After discovering limes and coriander in my fridge I came up with this recipe and what an incredible taste sensation it turned out to be. I had grilled some beautiful sirloin steaks to accompany this salad and it was just a perfect match!
Black Eyed Beans and Roasted Beetroot Salad with Lime Chilli Dressing
June 6, 2017
: 4
Ingredients
- For the salad...
- 400 grams black eyed beans either tinned or boiled (as with all my legumes I like to boil my own as I prefer them slightly al dente)
- 2 medium beetroots roasted and diced into cubes*
- 1 onion, diced finely
- 1/2 cup coriander, chopped
- 1/2 cup mint leaves, chopped
- Zest of 1 lime
- 3 tablespoons toasted sesame seeds (+1 extra)
- Sea salt and cracked black pepper
- For the dressing...
- 1/3 cup olive oil
- 1-2 drops sesame oil
- 1/4 cup lime juice (approximately 2 limes)
- 1 small garlic clove crushed
- 1/4 teaspoon chilli powder (or more if you like it spicy!)
- For the garnish...
- 1 tablespoon toasted sesame seeds
- 1 long red chilli sliced on the diagonal
Directions
- Step 1 Place all the salad ingredients in a salad bowl, season with sea salt and cracked black pepper and mix well.
- Step 2 Add all the dressing ingredients in a glass jar and shake until emulsified.
- Step 3 Pour the dressing over the salad ingredients and stir until the salad is well coated with the dressing. Taste and adjust seasoning according to your taste.
- Step 4 Arrange the salad in a salad platter and scatter the sesame seeds and sliced chillies on the top, serve.
- Step 5 *To roast the beetroots…. – Preheat your oven to 250 degrees celsius, place the beetroots in foil with some olive oil and roast for approximately 40-60 minutes or until soft.
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