Name: Broad bean, baby beet and goat’s cheese salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1 1/2 cup caster sugar; 6 cup water; 3 bunch baby beets, trimmed, washed, leaves reserved; 250 gram sourdough bread, torn; 2 tablespoon olive oil; 400 gram broad beans, podded, blanched, peeled; 100 gram thin slices prosciutto; 120 gram soft goat's cheese

Ingredients

1 1/2 cup caster sugar

6 cup water

3 bunch baby beets, trimmed, washed, leaves reserved

250 gram sourdough bread, torn

2 tablespoon olive oil

400 gram broad beans, podded, blanched, peeled

100 gram thin slices prosciutto

120 gram soft goat's cheese

Method

1.In a medium saucepan, combine sugar and water. Stir over a low heat until sugar dissolves. Add beets and simmer, uncovered, 40-45 minutes, until tender.

2.Preheat oven to 180°C. Arrange bread on an oven tray, drizzle with oil and season to taste. Bake 8-10 minutes, until golden.

3.Remove beets from liquid, cool and peel. Continue simmering liquid 5-7 minutes, until syrupy.

4.In a large salad bowl, combine beets, reserved leaves, beans, sourdough croutons and prosciutto. Crumble cheese over. Drizzle with syrup and season to taste.

lf you’re short on time, swap the fresh beetroot with canned baby beets and the broad beans with sugar snap peas. Then, instead of beetroot syrup, serve a dressing of equal parts honey, olive oil and balsamic vinegar.
Note

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Ingredients

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