Beet, Carrot and Black Bean Salad
Beet, Carrot and Black Bean Salad
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  • 6 small unpeeled yellow beets, scrubbed clean
  • 4 carrots, peeled
  • 2 small shallots, peeled and quartered
  • 2 cloves unpeeled garlic, crushed
  • 3 tbsp (45 ml) olive oil
  • 4 tsp (20 ml) honey
  • 1 can (19 oz/540 ml) black beans, rinsed and drained
  • 3 tbsp (45 ml) dried apricots, julienned
  • 2 tbsp (30 ml) lime juice
  • 1 tsp (5 ml) chili powder
  • Salt and pepper
  • Preparation
  • With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
  • With a mandolin, thinly slice the beets into rounds and the carrots into ribbons. Place on the prepared sheet. Add the shallots and garlic. Drizzle with 2 tbsp (30 ml) of the olive oil and 1 tbsp (15 ml) of the honey. Season with salt and pepper and toss well.
  • Roast in the oven for about 10 minutes or until the vegetables begin to blacken, stirring them midway through cooking. Let cool.
  • Meanwhile, in a bowl, combine the beans, apricots, lime juice and chili powder with the remaining oil (1 tbsp/15 ml) and the remaining honey (1 tsp/5 ml).
  • On a serving platter, arrange the bean mixture and the roasted vegetables.
  • Description
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