This recipe utilises the best of early June produce from our farm! Using the whole of the beetroot, the tops are much like Chard and have so much flavour and goodness, so it is a shame to not use them. A vibrant green puree of broad beans, sweet and fragrant dill and slightly sour yoghurt with sweet, caramelised beets marry together for a delicious warm salad. Serve with some flatbreads and extra salad on the side.
1kg Broad beans in pods
3tbsp Greek Yoghurt
10g Dill (finely chopped)
1 Clove garlic (crushed)
1 bunch Beetroot (with tops)
2 tbsp Cyder vinegar
2 tbsp Honey
Release the broad beans from their pods and set aside. Bring a pan of water to the boil, then blanch your broad beans for around 5mins, drain and allow to cool.
Using a blender (or stick blender and a bowl) add the broad beans, yoghurt, dill, garlic, a good drizzle of olive oil and a pinch of salt. Blend until smooth. Taste for seasoning and set aside.
Prepare your beets, chop off the tops and finely chop. Peel then cut your beetroots into wedges. Finely chop the beet leaves and set aside.
Heat a pan with a tight fitting lid with some olive oil and add the beetroot (not the leaves, leave this till later). Add a pinch of salt. Fry on one side and then turn when caramelised.
When turned add a splash of water and cook for around 10 mins with the lid on until the water has cooked off and the beetroot is tender. Add a drizzle of honey and a splash of vinegar and cook with the lid off for another 5 mins.
Add the chopped beet leaves to the pan and cook with the lid on for 5 mins until cooked through. Allow to cool slightly before serving.
Spread the broad bean mixture on a plate and place the beets on top. Dig in and enjoy seasonal eating!
Recipe by Martin Hill