Black Bean, Avo & Marinated Beetroot Salad with Crunchy Greens
A delicious and nutritious salad with lots of textures and flavours. The kind of ‘use-what-you-have’ salads that I love to make and eat.
Why you should make this salad
- its full of flavour
- its full of fibre
- it incorporates over 7 different plants
- its full of texture
- I love that the black beans ads protein and fibre
After what felt like a very tasty but quite indulgent recent foodie trip to the UK I craved something REALLY GOOD FOR ME. It’s also a welcome return to sunny weather here in Cape Town, so I steered towards making a salad.
I am not sure what to call this salad as it was an amalgamation of delicious things I had in the fridge. It started off with a beautiful bunch of beetroots that I bought at the market.
My favourite way at the moment to cook by beets is to just simply poach them and add them to a lovely marinade while they are still warm, this way, they soak up the tangy and sweet juices.
Make your own marinated beetroots
You can make my very easy better than shop-bought marinated beetroots recipe OR you can off course, buy ready-cooked beetroots from a good supermarket, just check that the beetroots are not marinated. If you have bought beetroots – simply add the cooked beetroots to the marinade in the above recipe.
Serving suggestions:
I served my salad with shop-bought smoked mackerel on the side and a batch of freshly made croutons. I absolutely love how the croutons end up soaking up the sweet and tangy marinade, pure bliss.
Black Bean, Avo & Beetroot Salad with Crunchy & Creamy Greens
Ingredients
- 600 g marinated beetroot recipe or see recipe intro
- 2 celery stick finely sliced
- 1/2 avo cubed
- 400 g tin blackbeans drained
- 6 Tuscan kale (any) finely shredded
- 1 lime quartered
- 4 sprigs dill leaves (no stalks) finely chopped
- 4 sprigs mint finely chopped
- salt & pepper
- batch croutons to serve, see recipe intro
Instructions
- Add the marinated beetroot to a pretty serving plate, add the celery, kale, black beans, herbs, spring onions and avo (don't add the avo if not serving immediately). Season well with pepper, plenty of salt and a drizzle olive oil. I like to add the juice of 2 quarter limes here.
- Toss gently (be careful of avo) to ensure everything gets coated in the beetroot marinade.
- Have a taste and adjust the seasoning to your liking, add the croutons if using and serve with lime on the side. Enjoy!
