Broad Bean & Beetroot
A crackling sound when removed from the oven is the sign that you succeeded in baking the perfect crisp crust for this delicious wholesome loaf.
Beetroot and Broadbean Medley
This delicious Beetroot and Broadbean Medley is a vibrant and flavorful vegetarian dish that is perfect for any season. The tender baby beetroot is caramelized to perfection, and the beetroot leaves, ginger, and garlic are sautéed together to create a burst of flavors. Fresh young broad beans, with skin, are quickly flash-fried and added to the plate for a delightful crunch. The dish is completed with a splash of apple cider vinegar to give it a tangy finish. This easy-to-follow recipe is perfect for those who love to experiment with new flavors and textures. It is a healthy and colorful option that can be served as a main course or as a side dish for any meal.
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Serves:
2 people
Time to Prepare:
20 min
Time to cook or cure:
30 min
Serves:
sautéing
Serves:
2 people
Time to Prepare:
20 min
Time to cook or cure:
30 min
Skills:
Sautéing
Watch it step by step
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Ingredients
The Medley
- 4 cloves of garlic, finely minced
- 2 cm ginger, grated
- Olive oil, for frying
- Salt
- 200 g beetroots, baby beetroot, peeled and cut into wedges
- Leaves of the beetroot or chard leaves
- 150 g young broad beans, with skin
- 1 apple
- Splash of apple cider vinegar
Useful guidelines
Use fresh broad beans.
Baby beetroots are available to those who garden. If you do not have access to them, don’t worry, big roots are also delicious for this dish.
Dressing
The apple cider vinegar matters! This extra bit of acidity makes all the difference, and the quality of the vinegar matters! Making your own is well worth the time!
Directions
Simply follow these steps:
Step 1:
Prepare your beetroot by separating the tender leaves from the stalks. Throw away the tough stalks and peel the beetroots. Then slice the beetroots into wedges. Set aside.
Step 2:
Wash your leaves and beetroot and let them dry. Set aside.
Step 3:
Peel your garlic and finely dice it. Then wash and grate your ginger root. Set aside.
Step 4:
In a frying pan, add a generous amount of olive oil, and when the oil is hot, add the wedges of beetroot and let them fry off on medium heat until sweet and golden. Be sure not to burn them on too high of heat. This should take around 15-20 minutes. Add a few pinches of salt at the end of the sautéing process.
Step 5:
Peel and slice your apple into wedges. Set aside.
Step 6:
In a frying pan, add a generous amount of olive oil, and when the oil is hot, add in the ginger and the garlic. Fry for a minute or two until it gets golden. Then add in the beet leaves. Sauté the leaves on high heat and add some salt for flavor. When the leaves are starting to change color but are not losing their shape, add in the apple wedges. Sauté them for a minute until they are warmed through. Then season like you would a salad with apple cider vinegar.
Step 7:
Plate the leaves and top them off with the caramelized beetroot. In the same pan you sautéed the leaves, now quickly flash fry your fresh broad beans and add them to the plate.
Step 8:
Place the broad beans on top, and voila, done!
Fermented Vegetables
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