What you need
- 15 baby beetroot, cleaned, leaves and stalks discarded (tested with 600g - 5 medium cut into sixths before cooking)
- 100ml white wine vinegar
- 200g (1 1/3 cups) broad beans, fresh or frozen
- ½ cup walnuts
- 4 shallots, thinly sliced
- 60ml raspberry vinegar or red wine vinegar
- 50ml extra virgin olive oil
- 125g PHILADELPHIA Block Cream Cheese, broken into pieces
- ½ bunch basil, stalks removed and discarded
How to make it
- PUT the beetroot, white wine vinegar and 4-5 cups cold water in a saucepan and bring to a simmer over a medium heat. Cook until you can pierce with a fork, about 30-35 minutes. Drain and let cool. Wearing plastic gloves, if liked, pull the skin from the beetroot and discard. Set the peeled beetroot aside.
- MEANWHILE, blanch the broad beans in a saucepan of boiling salted water for 2 minutes. Drain and rinse in cold water to refresh. Peel broad beans to remove skin.
- HEAT a small frypan over a medium heat and toast the walnuts for 5 minutes, moving them around so they don't catch. When slightly fragrant, remove from heat and set aside.
- IN a large bowl, combine beetroot, broad beans, walnuts, shallots, raspberry vinegar and olive oil, and toss together to combine. Place on a serving dish and scatter with the PHILLY Cream Cheese and basil leaves, roughly torn.
A red, white and green dish - so summery, so would-be-Italian, so bright and cheery. This simple salad requires a bit of pre-preparation, but when it's all thrown together at the last minute you'll be glad you made the effort.