Baked beetroot and Lima Bean Salad

Champagne was made by a mistake, so was this recipe for baked beetroot. I've never turned back to the way people tell you how to cook beets. Mixing them with white beans makes a beautiful bright pink salad.

Method

pre heat oven to highest temp, take stalks off the beetroot and wrap in foil, place in the over for about 15 mins, remove and leave to cool
cook the beans in boiling water with a pinch of salt till just soft, simmer only and keep skimming the skins and froth off the top - this is the stuff that makes you fart, you don't want it
bake the garlic at 200 till soft and squash all the garlic out of the skin onto a cutting board, spread it over the cutting board
once the beets are cool pull the skin off them and dice on top of the roasted garlic
drain the beans and mix gently in a big bowl with the beetroot chopped herbs and some olive oil

• Beetroot
• Dill
• Garlic
• Oil
• Olive
• Parsley
• Seaweed