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- 4 x beetroot
- 200 g danish feta
- 400 g canellini (white) beans
- 125 g bean shoots
- 2 Tbls seeded mustard
- 2 Tbls olive oil
- 8 Tbls white wine vinegar
- 1 Tbls honey
Boil the unpeeled beetroot until tender when pricked with a fork.
Cool the beetroot for about 15 minutes in cold water and then peel.
Cut into cubes and add to your salad bowl.
Drain the canellini beans and add to the beetroot.
Crumble the feta into the salad bowl.
Add the bean shoots.
Mix the remaining dressing ingredients together in a glass jar and shake until emulsified.
Pour over the salad and serve.