Baby heirloom beetroot with white bean purée recipe | Gourmet Traveller
This recipe for baby heirloom beetroot with white bean purée is the perfect way to use up that can of beans in the back of your cupboard.
Ingredients
- 125 ml (½ cup) extra-virgin olive oil
- 2 tbsp aged red wine vinegar
- ½ tsp caster sugar
- 2 bunches mixed baby heirloom beetroot, trimmed
- 3 thyme sprigs
- 400 gm cannellini beans, drained and rinsed
- 60 gm pecorino, finely grated plus extra to serve
- 1 lemon, finely grated zest and juice
- 200 gm burrata, drained and torn
- 1 yellow grapefruit, segmented
- 1/2 cup each (loosely packed) baby spinach watercress and mint leaves
- toasted chopped almonds and seeded lavosh to serve
More Like This
White Bean Purée | Oregonian Recipes
recipes.oregonlive.com
White Bean Purée - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
oldwayspt.org
White Bean Puree - Cooking by the Book
cookingbythebook.com
White Bean Purée | Cookies and Salt
cookiesandsalt.com
Coconut, Beetroot & Peach Puree | Weaning | Jamie Oliver
jamieoliver.com
Sautéed baby greens recipe | Wholesome | WW TASTE
taste.co.za
Red Beet Puree: Homemade Beetroot Purée from Scratch - Nkechi Ajaeroh
nkechiajaeroh.com
Red Beet Puree: Homemade Beetroot Purée from Scratch - Nkechi Ajaeroh
nkechiajaeroh.com