Sweet ruby beetroot with salty feta stirred through beetroot greens – I found this in a French cookbook and love that everything is ready in the garden all at same time.

INGREDIENTS

• Bunch beetroot with fresh leaves attached
• Handful of runner beans (or dwarf French beans)
• 1 or 2 tbsp finely sliced red onion
• Vinaigrette dressing made with ratio of 3:1 olive oil and red wine vinegar
• 30g goats cheese or feta cheese

METHOD

1. Boil the beetroot in their skins, and when cool slide the skins off with your hands.
2. Cut beetroot into bite sized pieces and put into a bowl. Season with salt and pepper and dress with the vinaigrette.
3. Top and tail the beans and cook in boiling salted water until nearly fork tender.
4. Cut the leaves and stalks from one of the beetroots and place the bunch of leaves on top of the beans. Continue to cook for a minute or so until both beans and leaves, are cooked but still bright green. Drain in a colander and refresh under the cold tap until the heat has gone and they are no longer cooking.
5. When cool, wring out the water from the leaves and slice into chunks.
6. Put the beans and leaves into the beetroot bowl and toss gently until everything is coated in the dressing. Season to taste with salt and pepper.
7. Scatter crumbled cheese over the top.