Name: Rainbow silver beet with pine nuts, garlic and raisins
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 1 bunch rainbow silver beet (750g); 2 tablespoon olive oil; 1 medium_piece brown onion (150g), chopped finely; 2 clove garlic, crushed; 1/2 cup (85g) raisins; 1/3 cup (50g) pine nuts, roasted; 1 tablespoon lemon juice

Rainbow silver beet with pine nuts, garlic and raisins

The combination of fresh rainbow silver beet, crunchy pinenuts and sweet raisins goes perfectly together.

Serves 6

Prep

15M

Cook

Total

20M

Delicious and nutritious, this beautifully warm salad makes the ultimate side dish to any dinner spread.

Ingredients

1 bunch rainbow silver beet (750g)

2 tablespoon olive oil

1 medium_piece brown onion (150g), chopped finely

2 clove garlic, crushed

1/2 cup (85g) raisins

1/3 cup (50g) pine nuts, roasted

1 tablespoon lemon juice

Method

1.Separate leaves and stems of silver beet; chop coarsely.

2.Heat half the oil in large saucepan; cook onion and garlic, stirring, until softened. Add silver beet stems, cook, stirring, until just tender. Add leaves, cook, stirring, until wilted.

3.Remove pan from heat, stir in raisins and half the pine nuts. Season to taste with salt and pepper. Drizzle with the remaining oil and lemon juice; sprinkle with the remaining pine nuts.

This recipe is best made just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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