Broad Bean Beetroot Salad with Pinenut Pesto

Recipe found on organicediblegarden.co.nz

SERVINGS: 4

Can use cashew pieces in place of pine nuts, and rocket for the watercress.

INGREDIENTS:

• 700 grams beetroot, peeled and cut into wedges
• 400 grams broad beans, shelled large bunch of watercress

Pesto:

• 70 grams pine nuts
• 1 cup packed watercress
• 1 clove garlic, crushed
• 1 tablespoon lemon juice
• 4 tablespoons olive oil
• 1 tablespoon water sea salt

EQUIPMENT:

• Food processor

STEPS:

Preheat oven to 180 degrees. Place the beetroot in a roasting dish, toss with olive oil, salt and pepper and roast for 40 minutes, turning occasionally, until tender. Cool. Blanch the broad beans in boiling salted water. Peel the broad beans to reveal the green beans inside.

Pesto:

Place all the ingredients in a food processor and process until smooth. Season with salt.

To serve:

Lay watercress on serving dish. Place roasted beetroot on top. Carefully spoon pesto on top of this Lastly dress with broad beans. Garnish with parsley.