Baby beetroot, broad beans, tarragon, goats’ curd and hazelnuts

Photographer: Lisa Linder (Savour) and Kate
Serves 6

Our friend chef Peter Gordon has shared this stunning recipe from his new book Savour.  I’m totally in love with this book, we have a copy here in the office and it’s been hot property to get a date with it at morning tea!This is a pretty and delicious salad to serve at home, at the beach or at a picnic.It can also be served topped with grilled (broiled) fish, roast lamb or cold roast chicken. If you can, source more than one colour of beetroot (beet): the final effect will be worth it. As you’ll be boiling them, cook them in separate pans so the colours don’t run. This amount of tarragon may seem excessive but young tarragon has such a refreshing anise flavour, you really can’t use too much!

Words taken from Savour: Salads for all Seasons by Peter Gordon and by Kate

Savour: Salads for all Seasons by Peter Gordon, photographs by Lisa Linder and published by Jacqui Small, £25. Out now, available at


700g (1lb. 9oz.) mixed baby beetroot (beet), with leaves attached
85ml (1/3 cup) white vinegar
2 tbsp lemon juice
2 tsp English mustard
300g (10oz.) podded broard (fava) beans (1.2kg/2lb. 10oz. unpodded weight)
4 tbsp tarragon leaves
1 1/2 tbsp tarragon leaves
1 1/2 tbsp extra virgin olive oil
200 g (7oz. scant 1 cup) goats curd
50g (1 3/4oz./1/3 cup) hazelnuts, roasted, skins rubbed off, roughly crushed


1. Cut the leaves and stalks from the beetroot (beets) 1cm (½ in.) above the beets. Discard any leaves that aren’t looking their best and cut the remainder, leaves and stalks, into 4cm (1½ in.) lengths. Rinse in cold water to remove any grit, then drain and set aside.
2. Wash the beetroot (beets) in tepid water to remove any dirt, then place in a saucepan with the vinegar and 2 teaspoons of fine salt. Add enough cold water to cover by 3cm (1¼ in.) and bring to the boil. Reduce to a simmer and cook, uncovered, until you can insert a skewer through them, about 20–40 minutes depending on their size.
3. Leave to cool in the poaching liquid for 20 minutes, then drain and rub their skins off with your fingers or a small knife – wear gloves if using red beetroot (beets) to avoid staining your hands. Cut them in half lengthways if too large, and toss with the lemon juice and mustard.
4. While the beetroot (beets) are cooking, bring another pan of lightly salted water to the boil and cook the beetroot (beet) leaves for 90 seconds, then drain and refresh in a bowl of iced water. Drain again and squeeze out the excess liquid.
5. Boil the broad (fava) beans in salted water for 2–4 minutes depending on their size. Drain, refresh in cold water, then peel off their grey skins. Mix with the tarragon and olive oil.
6. To serve, mix the beetroot (beets) and their marinade with the leaves and lay them on a platter. Spoon on the broad (fava) beans and tarragon marinade. Dollop on the goats’ curd, then scatter on the hazelnuts.