baby beetroot & tatsoi salad with honey-mustard dressing

serves 4

1.6 kg (3 lb 8 oz/2 bunches) baby beetroot (beets)

250 g (9 oz/1²/₃ cups) broad (fava) beans, shelled

200 g (7 oz/1 bunch) tatsoi

dressing

80 ml (2½ fl oz/¹/₃ cup) olive oil

1 tablespoon lemon juice

1 tablespoon whole-grain mustard

1 tablespoon honey

Wearing rubber gloves, trim baby beets, discard stalks and reserve unblemished leaves.

Bring a medium saucepan of water to a boil. Add the beets and simmer covered for 8–10 minutes or until tender, then drain. Ease off the skins, pat dry with paper towels, and rinse. Put the beets in a large shallow bowl.

Bring a small saucepan of water to a boil. Add the fava beans and a large pinch of salt and simmer for 2–3 minutes, then drain. When cool enough to handle, slip the beans out of their skins and add to the beets. Add the reserved beet leaves and the small inner leaves of the tatsoi.

To make the dressing, put all of the ingredients in a small bowl and whisk well to combine. Season with salt and freshly ground black pepper to taste. Pour over the beet mixture and toss gently. Serve warm or at room temperature.

Note: Tatsoi is a type of bok choy. In some stores, you may find it referred to as ‘rosette bok choy’.