• 200 g fine green beans, washed and trimmed
  • 150 g baby leaf watercress
  • 410 g tin cannellini beans, drained
  • 250 g cooked beetroot in natural juices, cut into wedges
  • 1 small red onion, peeled and finely sliced

For the dressing

  • juice of 1 lemon
  • 3 tbsp creamed horseradish sauce
  • 150 ml natural yogurt
  • 1 tsp clear honey


  1. 1

    Blanch the fine beans in boiling water for 3 mins. Drain and rinse in cold water.

  2. 2

    In a large bowl, toss the beans with the watercress, cannellini beans, beetroot and red onion, then pile everything onto a large serving platter.

  3. 3

    Mix all the dressing ingredients together in a small jug, season to taste, then drizzle over the salad to serve.


    Cook's tip: You could make this salad more substantial by adding some flaked smoked mackerel. The flavours of the fish and the horseradish work well together.

Nutritional Details

Each serving provides
  • Energy 523kj 125kcal 6%
  • Fat 3.2g 5%
  • Saturates 1.4g 7%
  • Sugars 8.5g 9%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 297kj/71kcal

Each serving provides

16.4g carbohydrate 2.1g fibre 6.5g protein

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