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INGREDIENTS:
225g can Edgell Sliced Beetroot, drained well
400g can Edgell Butter Beans, drained
½ cup celery leaves
1 stalk celery
½ teaspoon grated orange rind
1 tablespoon no- oil French dressing
METHOD:
1. Cut beetroot into bite sized pieces and drain on absorbent paper.
2. Gently toss beetroot, drained Edgell Butter Beans, celery leaves and celery in a serving bowl. Combine orange rind and dressing and drizzle over salad.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes
TIP: The inner heart of the celery produces tender tasty leaves ideal for salads.
Grilled pancetta can be added to the salad.
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