Beans and beetroot

This was a great salad made with our beans, beetroot, onions, chilli, red onion, purslane and olive oil. The purslane is particularly high in omega 3.

INGREDIENTS:
purslane, finely chopped
green beans, topped and tailed, shredded and cut into short strips
beetroot, chopped
some red onion, finely chopped
dash of soy sauce
juice of 1/2 lemon
chilli flakes
brown sugar

Make a dressing with the soy sauce, chilli, sugar, lemon juice and olive oil. Combine the other ingredients and toss in the dressing.

Here is a photo of the beetroot once they’d been cooked:

To prepare the beetroot, put into a pan and cover with water. Bring to the boil and then turn down the heat and simmer for 45 minutes. Leave to cool and then skin by squeezing in your hands. Your hands will turn red but it doesn’t take long for them to go back to their normal colour.