Black Bean, Fennel + Roasted Parsnip Salad with a Tarragon Orange Dressing
Black Bean, Fennel + Roasted Parsnip Salad with a Tarragon Orange Dressing
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Servings
2 as a main, 3-4 as a side
Cook Time
35-40 minutes
Author:
Bold Bean Co
We're all about hearty salads.
This recipe is inspired by one our stockists, Open House Deli, based in WInchester. Amelia tasted their orange and tarragon roasted parsnip salad and was instantly inspired and intrigued by this flavour combo, with zesty orange, tarragon and a punchy caper vinaigrette - and so we just HAD to add beans to the mix. Our Queen Black Beans add both a nuttiness, earthiness + give turn this salad from a side to the main event.
Ingredients
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1 orange, zested and juiced
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1 tbsp runny honey
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1 kg parsnips, scrubbed, trimmed and halved widthways
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1 tbsp olive oil
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2 tbsp each tarragon or white wine vinegar
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3 tbsp olive oil
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1 small bunch of tarragon (about 10g), finely chopped
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1 tsp of dijon mustard
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2 tablespoon of capers, drained
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1 tsp honey
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1 shallot, finely chopped
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1 fennel bulb, finely sliced
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1 x 700g jar of Bold Bean Co Queen Black Beans (or 2 x 400g tins of black beans), drained and rinsed
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1 tbsp pine nuts, toasted
For the Parsnips
For the dressing
For the salad base
Directions
Heat your oven to 200°C/Fan 180°C/Gas 6.
First do the parsnips. Mix the orange juice and zest with the honey and add a good pinch of salt and pepper and the olive oil. Mix well.
Tip the parsnips into a large roasting tin. Pour over the honey and orange marinade. Turn the veg to coat them in the marinade, then spread them out in an even layer.
Roast the parsnips for 20 mins, then take them out of the oven and turn the veg over with a spoon, spooning the tin juices over the veg. Return to the oven and roast for another 15-20 mins till the parsnips are tender when pressed with a fork and a little charred.
While you’re waiting for the parsnips to be cooked, mix all of the dressing ingredients in a bowl and mix with the black beans.
Spread the black beans out on a big wide plate. Scatter the shaved fennel and top with the parsnips and toasted pine nuts. Toss and serve immediately.
