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

Name: 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; 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

www.cuisine.co.nz

Discover a vibrant beetroot and broad bean salad with a tangy feta and horseradish dressing. Perfect for summer entertaining or a tasty weeknight meal. Serves 6-8.

View full recipe on www.cuisine.co.nz

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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
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