AT A GLANCE
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.
|01||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.|
|02||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.|