Serves: 6
INGREDIENTS
4 beetroot, scrubbed
1 small red onion, thinly sliced
500 gram packet frozen broad beans
4 ripe beefsteak or acid-free tomatoes
Dressing
¼ cup olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
2 tablespoons freshly grated Parmesan
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Wrap the beetroot in tin foil and roast in the oven until tender. Cool and rub off the skins. Cut into long wedges.
Soak the onions in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Blanch the broad beans in boiling water for 3 minutes. Drain and refresh. Peel off the skins.
Cut the tomatoes into wedges.
Dressing: Whisk the olive oil, lemon juice and the garlic together. Stir in the Parmesan and season to taste.
To serve: Toss the beetroot, red onions, tomatoes and half the broad beans with most of the dressing and place in a serving bowl. Scatter over the remaining broad beans and drizzle with the dressing.
Menu: Serve with Smoked Salmon and Caper Tart, and Sticky Toffee Ginger Cake with Caramel Icing to finish.
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