Recipe contributed by Janine Babauskis Branch Manager VIC
1 tbsp butter
Zest ½ orange
2 tbsp of walnut oil
1 tsp honey
1 tbsp cider vinegar
1.3 kg of beetroots (preferably baby) peeled and cubed
250g of baby green beans cut and trimmed
120g of watercress or rocket
50 to 200g of blue cheese or brie finely sliced or cubed
2-3 sliced brown pears (optional)
Add butter and pecans to TM bowl and roast for 8 minutes at Varoma temperature on Reverse + speed soft.
Clean bowl and grate zest for 10-15 seconds on speed 8. Add walnut oil, honey and vinegar. Mix for 4 seconds on speed 4. Set aside.
Place water into TM bowl beetroot into Varoma dish and steam for 20 minutes at Varoma temperature on speed 3. Add beans to Varoma and steam for 5 minutes on speed 3.
Place watercress into mixing bowl, add cooled beetroot and beans and toss with dressing. Spread onto serving platter and add cheese and thinly sliced pears to garnish.
The dressing and steaming of the beetroot can all easily be done well in advance and stored in the fridge. Assemble just before serving as directed.