Baby Beetroot Salad with Broad Beans, Walnuts and PHILLY Cream Cheese

Baby Beetroot Salad with Broad Beans, Walnuts and PHILLY Cream Cheese
10 Mins
Prep time
45 Mins
Cooking time
Serves 4

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.