Broad bean, baby beetroots and goats cheese

Name: Broad bean, baby beetroots and goats cheese
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bunch baby beets approx 250g; 1 tbs Olive oil; 500g Whole bread beans or 110g shucked broad beans; 100g Fresh goat’s cheese; Freshly ground black pepper; Sea salt

40 mins
easy
4

Recipe by

Fran Warde

Ingredients

1 Bunch baby beets approx 250g
1 tbs Olive oil
500g Whole bread beans or 110g shucked broad beans
100g Fresh goat’s cheese
Freshly ground black pepper
Sea salt

Introduction

It is that time of year again where we are spoilt for choice with an abundance of fresh produce and the broad bean is a delicious choice.

Method

Heat the oven to 180°C.
Trim the leaves off the beetroots (do not discard, use in a mixed leaf salad) rinse the beetroots
Dry and toss in the olive oil on a roasting tray and place in the oven to roast for 30 minutes
Shuck the broad beans and cook in a pan of boiling water for 3 minutes, drain and plunge into cold water to chill
Peel 1/3 of the individual beans out of their little jackets to reveal a bright green bean, place in a bowl, drain the remaining beans, and add to the bowl
Cut the roasted beetroots in half add to the bowl and toss with seasoning, cooking oil and juices
Transfer to a platter; crumble over the goat's cheese, adding a little more olive oil if wished.