Baby heirloom beetroot with white bean purée recipe
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.
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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
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