BEETROOT & BROAD BEAN SALAD WITH FETA & HORSERADISH DRESSING - Cuisine Magazine - From New Zealand t

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