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bean-recipe-black-bean-fennel-roasted-parsnip-salad-with-a-tarragon-orange-dressing-boldbeanco
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Black Bean, Fennel + Roasted Parsnip Salad with a Tarragon Orange Dressing

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. 

Serves 2 as a main, or 4 as a side.

Feeds: 2-4
Takes: 35-40 minutes
Ve G

Ingredients

For the Parsnips

1 orange, zested and juiced

1 tbsp runny honey

1 kg parsnips, scrubbed, trimmed and halved widthways

1 tbsp olive oil

 For the dressing

2 tbsp each tarragon or white wine vinegar

3 tbsp olive oil

1 small bunch of tarragon (about 10g), finely chopped

1 tsp of dijon mustard

2 tablespoon of capers, drained

1 tsp honey

1 shallot, finely chopped

 For the salad base

1 fennel bulb, finely sliced

1 jar of Queen Black Beans, drained and rinsed

1 tbsp pine nuts, toasted

Shop The Recipe

Queen Black Beans
Queen Black Beans
570g / Bold Pack (6) £22.00

Directions

1

Heat your oven to 200°C/Fan 180°C/Gas 6.

2

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.

3

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.

4

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.

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