A beetroot salad is notoriously difficult to present because of the way beetroot ‘bleeds’ into other ingredients. The trick is to layer rather than toss them together. Use fresh or frozen broad beans for this dish.
Serves: 6
INGREDIENTS
800 grams beetroot, peeled and cut into wedges
300 grams podded broad beans
250 grams round green beans
large handful of picked watercress leaves
Watercress pesto
¼ cup pine nuts or almonds, roasted
1 cup packed watercress, leaves and soft stems
1 clove garlic, crushed
1 tablespoon lemon juice
4 tablespoons olive oil
1 tablespoon water
sea salt
To serve
plain yoghurt, optional
olive oil
METHOD
Preheat the oven to 180˚C.
Place the beetroot in a roasting dish, toss with olive oil, salt and pepper and roast for 40 minutes, turning occasionally, until tender. Cool. Blanch the broad beans and green beans separately in boiling
salted water. Drain and refresh in cold water. Peel the broad beans and pat the green beans dry on kitchen towels.
Pesto: Place all the ingredients in a food processor and process until smooth. Season with salt.
To serve: Toss the green beans with half the pesto. Spoon half the beetroot onto a serving dish and top with half the broad beans, green beans and watercress. Repeat the layers with the remaining ingredients. Drizzle with yoghurt, olive oil and pepper and serve the remaining pesto separately.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!