Name: Broad beans, rainbow chard and beetroot
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 2 beetroot, halved; 80 ml extra-virgin olive oil, plus extra for drizzling (1/3 cup); 1 onion, finely diced; 3 garlic cloves, finely chopped; 2 bunches rainbow or ruby chard, cut into 5cm pieces; 500 gm small frozen broad beans, defrosted, or fresh, podded (about 1kg unpodded); Finely grated rind and juice of 1 lemon; 2 tsp marjoram leaves

Broad beans, rainbow chard and beetroot

Australian Gourmet Traveller Italian side dish recipe for broad beans, rainbow chard and beetroot.

Serves 6

Prep

20M

Cook

1H 15M

Total

1H 35M

Fresh broad beans are lovely when they’re in season but frozen ones are an excellent substitute in autumn. If you have time, it’s a good idea to peel the larger ones because the skins can be a bit tough. If rainbow or ruby chard is unavailable, substitute silverbeet.

Ingredients

2 beetroot, halved

80 ml extra-virgin olive oil, plus extra for drizzling (1/3 cup)

1 onion, finely diced

3 garlic cloves, finely chopped

2 bunches rainbow or ruby chard, cut into 5cm pieces

500 gm small frozen broad beans, defrosted, or fresh, podded (about 1kg unpodded)

Finely grated rind and juice of 1 lemon

2 tsp marjoram leaves

Method

Main

1.Preheat oven to 200C. Combine beetroot, 1 tbsp oil and 80ml water in a small roasting pan, season to taste, cover with foil, then roast until tender and a knife can easily be inserted (1 hour). Cool, peel, then cut into wedges and set aside.

2.Heat remaining oil in a large saucepan over medium heat, add onion and sauté until tender (3-4 minutes). Add garlic and sauté until tender (3-4 minutes). Add chard, sauté until tender (2-3 minutes). Add beans and stir until warmed through (1-2 minutes), then add lemon rind and juice, and marjoram and season to taste. Serve hot, drizzled with extra-virgin olive oil.