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

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. 

Red, white and green. 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.