Ingredients
| 4 medium beetroots, leaves trimmed leaving approx 1cm of stem | |
| 3 cups shelled fresh broad beans (or 1 x 500g packet frozen broad beans) | |
| 2 big handfuls peppery greens (I used rocket and upland cress) | |
| 1 tablespoon capers, drained and roughly chopped | |
| ¼ red onion, finely diced | |
| a small handful soft herbs such as flat-leafed parsley or dill, roughly chopped | |
| 2 tablespoons pistachios, roughly chopped | |
| FOR THE FETA & HORSERADISH DRESSING | |
| 85g firm feta, crumbled | |
| 1 clove garlic, crushed | |
| 2-3 tablespoons grated horseradish (I used pre-prepared from a jar, but if you can get your hands on fresh, use that) | |
| ¼ cup lemon juice | |
| ¼ cup extra virgin olive oil |
I’ve gone for the traditional and well-loved pairing of beetroot and horseradish, with a bunch of tasty additions to keep things interesting. I used a lovely firm organic sheep’s milk feta, but any firm feta will do.
Instructions
| 1. | Place the beetroots into a large saucepan, cover with cold water, bring to the boil then reduce to a simmer and cook for 30-40 minutes or until tender, topping up with additional water if needed. |
| 2. | Remove from the heat, drain and set aside until cool enough to handle. Slip the skins off, then slice each beetroot into bite-sized wedges. |
| 3. | Meanwhile, bring a saucepan of salted water to the boil and cook the broad beans for 2-3 minutes (adding another minute or two if frozen). |
| 4. | Drain well and run under cold water to stop them cooking further. |
| 5. | If fresh, they should be OK to eat as is; if frozen, slip them out of their firm skins to reveal the tender green bean inside. |
| 6. | To make the feta and horseradish dressing, combine all the ingredients in a bowl, mixing until just combined. Don’t be tempted to mix it too much, unless you’re after a smooth dressing. I personally like a few feta chunks to remain intact. |
| 7. | To serve, arrange the beetroot wedges, broad beans, greens, capers, diced onion, herbs and pistachios in a large serving bowl. |
| 8. | Drizzle with the dressing and serve immediately. |
TIP If using pre-prepared grated horseradish in a jar, leftovers can be stored in the fridge for a month or two. It’s lovely stirred into sour cream, crème fraîche or yoghurt, then spooned over baked potatoes and sprinkled with some finely chopped chives.
Recipes, food styling & dish photography Emma Galloway
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