Roast Beetroot, Broadbean and Herb Salad

This is an easy salad ideal for a BBQ. I love fresh beetroot and broadbeans when they are in season.


  • 4 large or 5 medium beetroots
  • Broadbeans (from approximately 10 pods)
  • 1 clove garlic crushed
  • 1/4 cup extra virgin olive oil
  • Zest and juice of 1 lemon
  • 1tbls of finely chopped parsley
  • 1tbls of finely chopped basil
  • 1 tbls of finely chopped mint


  • Wash and trim the beets and place in a deep casserole or roasting tray, covered with foil. Roast the beets in an oven at 220C for 1hr 20 minutes. Remove and allow to cool.
  • Once cool remove skin and cut the beets into 1-2 cm pieces.
  • Blanch beans in boiling water for 3 minutes then run under cold water. Remove skins and mix in a bowl with the beetroot pieces.
  • Add all other ingredients, mix well and transfer to serving bowl.


  1. Looks great! Not really a fan of broadbeans, can you suggest an alternative?

  2. Hi Rachel, this salad is great without the broadbeans so feel free to exclude them. You might want to try some Persian Feta crumbled over the top. It goes amazingly well with the beetroot.Cheers, Sean.


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