Beetroot nicoise salad

INGREDIENTS

• 2 bunches (about 1kg) baby mixed beetroots, trimmed, leaves reserved
• 1/3 cup (80ml) extra virgin olive oil
• 1 tbs red wine vinegar
• 2 tsp Dijon mustard
• 1 tbs baby capers
• 1/2 bunch each chives, chervil & tarragon, chopped
• 150g green beans, trimmed, blanched
• 12 quail eggs
• 250g cherry tomatoes, halved
• 2 small cos lettuces, leaves separated
• 4 anchovies in oil, drained

METHOD

1.Thinly slice two raw beetroots on a mandoline. Place in a bowl and set aside.

2. Bring a large saucepan of water to the boil over medium-high heat. Add the remaining beetroots to the pan and cook for 12 minutes or until beetroots are tender when pierced with a sharp knife. Drain and set aside to cool slightly.

3. Wearing gloves, carefully peel the skins from the beetroot and discard. Slice any large beetroots in half.

4. Meanwhile, to make the dressing, whisk the oil, vinegar, mustard and capers in a small bowl. Season. Transfer cooked beetroot to a bowl with herbs and beans.

5.Drizzle over half the dressing and toss to coat. Set aside. Bring a pan of water to the boil over medium-high heat. Add eggs and cook for 2-21/2 minutes for soft-boiled or until cooked to your liking.

6.Drain and run under cold water, then gently peel eggs. Combine cooked beetroot mixture, raw beetroot, tomatoes, lettuce, anchovies, reserved beetroot leaves and remaining dressing in a serving bowl.

7.Halve eggs and arrange over lettuce to serve.