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Broad beans, rainbow chard and beetroot

Australian Gourmet Traveller Italian side dish recipe for broad beans, rainbow chard and beetroot.

By Lisa Featherby
  • Serves 6
  • 20 mins preparation
  • 1 hr 15 mins cooking plus cooling
Broad beans, rainbow chard and beetroot
Broad beans, rainbow chard and beetroot

Fresh broad beans are lovely when they're in season but frozen ones are an excellent substitute in autumn. If you have time, it's a good idea to peel the larger ones because the skins can be a bit tough. If rainbow or ruby chard is unavailable, substitute silverbeet.


  • 2 beetroot, halved
  • 80 ml extra-virgin olive oil, plus extra for drizzling (1/3 cup)
  • 1 onion, finely diced
  • 3 garlic cloves, finely chopped
  • 2 bunches rainbow or ruby chard, cut into 5cm pieces
  • 500 gm small frozen broad beans, defrosted, or fresh, podded (about 1kg unpodded)
  • Finely grated rind and juice of 1 lemon
  • 2 tsp marjoram leaves


  • 1
    Preheat oven to 200C. Combine beetroot, 1 tbsp oil and 80ml water in a small roasting pan, season to taste, cover with foil, then roast until tender and a knife can easily be inserted (1 hour). Cool, peel, then cut into wedges and set aside.
  • 2
    Heat remaining oil in a large saucepan over medium heat, add onion and sauté until tender (3-4 minutes). Add garlic and sauté until tender (3-4 minutes). Add chard, sauté until tender (2-3 minutes). Add beans and stir until warmed through (1-2 minutes), then add lemon rind and juice, and marjoram and season to taste. Serve hot, drizzled with extra-virgin olive oil.


Drink Suggestion: Floral, elegant pinot grigio. Drink suggestion by Max Allen