Green beans with mustard, dill and beetroot bacon


Serve 10

1.2 kg Ardo Green beans
200 g Ardo Beetroot bacon bits
10 g Ardo dill
100 ml Mayonnaise
50 ml water
1 tbsp wholegrain mustard
2 tbsp pickled mustard seeds


Egg, Mustard


  1. Steam the green beans to the desired texture and rinse immediately in cold water.
  2. Mix the mayonnaise with water, mustard and dill to form a vinaigrette.
  3. Mix this vinaigrette into the beans.
  4. Fry the beetroot bacon in the oven and sprinkle it over the beans.
  5. Finish off with the pickled mustard seeds.
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