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Beetroot and Green Beans with Walnut Tapenade


In January this year I went to Morocco for my yoga teacher training. Needless to say, the food in Villa Mandala was amazing. Here is one of my favourite recipes from my time over there.

Equipment: Roasting tray, baking paper, frying pan, large saucepan

Prep time: 20 min
Total time: 20 min

Difficulty: Easy


Beetroot and Green Beans


  • 5-6 beetroots
  • 2 tbsp. rapeseed oil
  • 250g green beans
  • 2 yellow onions
  • 4 garlic cloves
  • 3 tbsp. olive oil
  • 3 tbsp. walnut tapenade
  • 4 tbsp. balsamic vinegar
  • Freshly grounded black pepper to taste


1. Preheat the oven to 220C.

2. Lay the oven tray with baking paper and brush some the rapeseed oil.

3. Wash, peel and slice the beets into 1 cm rings. Place them onto the baking tray and brush them using the same silicon brush on top as well. Place in the oven and roast for 20 min.

4. Wash the green beans and then chop their ends. Bring a large saucepan of water to boiling. Cook beans for 3 to 4 minutes or until crisp-tender. Drain beans and immediately plunge them into ice water. (You can steam them, if preferable)

5. Peel and chop the onions. Peel and press the garlic cloves.

6. Pour the olive oil into the frying pan, add the onions and garlic and stirring constantly caramelise the onions on a high heat for about 2-3 min until golden.

7. Add walnut tapenade and balsamic vinegar to the pan and fry for another 5min, constantly stirring.

8. Place the roasted beets and the cooked beans into a salad bowl. Pour over the tapenade and grind some fresh black pepper over it. Serve immediately.


21 April 2016