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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Beetroot and Roast Feta Salad]()
RecipeBeetroot and Roast Feta Salad
Article by Claire Aldous![Beetroot and Tomato Salad with Capers and Mint]()
RecipeBeetroot and Tomato Salad with Capers and Mint
Article by Claire Aldous![Beetroot and Pistachio Salad with Blue Cheese Snow]()
RecipeBeetroot and Pistachio Salad with Blue Cheese Snow
Article by Claire Aldous![Broad Bean, Beetroot and Green Bean Salad with Watercress Pesto]()
RecipeBroad Bean, Beetroot and Green Bean Salad with Watercress Pesto
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.