Rose Elliot - Rose Elliot’s New Complete Vegetarian

1 tbsp red wine vinegar

salt and freshly ground black pepper

400g can red kidney beans, drained and rinsed

2 tbsp chopped flat-leaf parsley

Cook the French beans in a little fast-boiling water for 4–5 minutes, or until just tender. Thaw the broad beans by putting them in a sieve under the hot tap, then add to the same pan and cook for about 4 minutes. Drain all the beans, refresh by putting them under the cold tap to preserve the colour, and drain again.

Mix the dressing straight into a large serving bowl, adding the mustard, oil, vinegar and some salt and pepper, and mixing together.

Add the kidney beans to the bowl, the cooked beans and the chopped parsley, and mix until all the beans are glossy with the dressing.

You can serve this salad straight away, but it’s even better left to stand for an hour or so, to let the flavours blend.

Bean salads are especially attractive when made from two or more contrasting beans and this is a particularly lovely combination.

SERVES 4–6

400g can black beans

400g can cannellini beans

½ tsp mustard powder

½ tsp soft dark brown sugar

4 tsp red wine vinegar

4 tbsp extra-virgin olive oil

1 tbsp chopped lemon thyme (or other fresh herbs as available)

salt and freshly ground black pepper

Drain and rinse the beans.

Put the mustard, sugar and vinegar into a large bowl and mix together, then add the oil, herbs, beans and seasoning.

Mix gently, then, if there is time, leave for at least 30 minutes for the flavours to develop. Serve in a shallow bowl.

This is a pleasant mixture of contrasting tastes and textures: soft, earthy-flavoured beetroot, crunchy sweet apple and salty celery.

SERVES 4–6

350g (12oz) cooked beetroot – with or without skin, but with no added vinegar

2 sweet eating apples

1 heart of celery

cider vinegar vinaigrette

a few sprigs of watercress

50g (2oz) shelled walnuts, chopped

If the beetroot still has its skin on, peel it off and rinse the beetroot under the tap. Cut into chunky dice and place in a bowl.

Peel, core and dice the apples. Slice the celery and add both to the bowl.

Mix the salad, adding enough vinaigretteto make it glossy. Put into a salad bowl, serving dish or divide between individual plates, adding a few sprigs of watercress and sprinkling with chopped walnuts.

A curiously pleasant mixture of flavours and textures, this salad makes a good accompaniment to cold savoury dishes.

SERVES 4

700g (1½lb) cooked beetroot (with no added vinegar)

1 eating apple

1 tsp caraway seeds

1 tbsp sugar

2 tbsp red wine vinegar

1–2 tbsp horseradish sauce

Peel and dice the beetroot and the apple. Put them into a bowl with the caraway seeds, sugar, vinegar and horseradish sauceand mix them all together lightly. Chill in the fridge before serving.

Raw beetroot is said to contain enzymes that are particularly valuable for health, and features in many natural cancer cures. It is also said to contain a substance that helps to break up fat deposits in the body and thus aid slimming! In any case, I like the sweet, earthy flavour and vibrant ruby colour of it; try it in this tasty main course salad.

SERVES 4

225–350g (8–12oz) raw beetroot

4 eating apples

4 sticks of celery, finely sliced

4 tbsp raisins

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar or cider vinegar

peel of ½ lemon

1 lettuce

1 tbsp chopped fresh chives, to garnish

Peel and coarsely grate the raw beetroot and apples, add the celery, raisins, oil and vinegar.

Remove the peel from the lemon using a potato peeler, then snip into 1cm (½in) slivers using scissors; add to the mixture. Allow to marinate for an hour or so if possible.

Serve on a bed of lettuce, top with a sprinkling of chopped chives.

This salad is a great combination of contrasting flavours and textures. I love to use baby beetroot if they’re available, but if not, just cut normal-size ones down through their stalks into quarters.

SERVES 4–6

450g (1lb) raw baby beetroot, preferably no bigger than plums

olive oil, for brushing

120g bag of mixed salad leaves, including some frisée and baby lettuce leaves

a few sprigs of fresh dill or lovage, if available

200g (7oz) soft goat’s cheese

freshly black pepper

balsamic dressing

Preheat the oven to 190°C (375°F), gas mark 5.

If the beetroot still has leaves attached, cut these off about 5cm (2in) from the root. Put the beetroot in a roasting tin, brush with oil and roast in the oven for 30–45 minutes or until tender when pierced with the point of a sharp knife.

Divide the beetroot between individual plates, along with the salad leaves, dill or lovage and the goat’s cheese. Coarsely grind a little black pepper over the goat’s cheese if you wish. Drizzle some balsamic dressing over the salad leaves and serve.

This dish is the taste of summer on a plate and works equally well with fresh or frozen broad beans and peas. If the broad beans are much bigger than hazel nuts you could pop them out of their grey skins after cooking – a labour of love, but worth it for the brilliant colour and delicate texture of the skinned beans.

SERVES 4

250g (9oz) frozen or podded broad beans (500g (1lb 2oz) in their pods)

350g (12oz) frozen petit pois or podded peas (700g (15lb) in their pods)

2 tbsp extra-virgin olive oil

1½ tsp white or red wine vinegar

salt and freshly ground black pepper

caster sugar, to taste

200g (7oz) feta cheese, cut into 1cm (½in) cubes

about 8 good sprigs of mint, chopped

Cook the broad beans in half a panful of boiling water for 2 minutes, until beginning to soften or then add the peas, bring back to the boil and cook for a further minute or so, until tender.

Drain the peas and beans and return them to the pan. Mix in the oil, vinegar, salt, a grinding of pepper and perhaps a pinch or two of sugar to taste, if necessary. Add the feta and chopped mint and stir gently. Serve immediately, still warm, or eat it when it’s cold. It’s lovely either way.

This succulent and spicy salad makes an excellent starter. Serve it with some bread to mop up the delicious juices.

SERVES 4 AS A STARTER, 2 AS A MAINS SALAD DISH

225g (8oz) baby button mushrooms

3 tbsp vegetable oil

3–4 tsp ground coriander

2 garlic cloves, crushed

125g (4oz) dried butter beans, soaked, cooked and drained; or 400g can drained and rinsed

1–2 tbsp freshly squeezed lemon juice

salt and freshly ground black pepper

TO SERVE

2 handfuls of salad leaves

2 tbsp chopped fresh flat-leaf parsley

Wash the mushrooms and halve or quarter them if necessary.

Heat the oil in a saucepan and add the mushrooms. Fry for 2–3 minutes, just to tenderise them, then add the coriander and garlic, and fry for a minute or two more.

Remove the pan from the heat and add the butter beans and lemon juice, seasoning with salt and pepper to taste.