Ingredients

Method

• 8 baby beetroot
• 2 fresh bay leaves
• 1 T olive oil, plus extra for drizzling
• 1 T butter
• 8 baby onions
• 400 g beef fillet, cubed into 8 pieces
• 4 bay leaf twigs, sharpened
For the dressing:
• 2 anchovie fillets, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup olive oil
• Sea salt and freshly ground black pepper
For the baked cannellini beans:
• 2 leeks, finely chopped
• 1 cup cream
• 2 cups chicken stock
• 6 garlic cloves, finely chopped
• 1 chilli, finely chopped
• 3 bay leaves
• 2 x 400 g cannellini beans, drained
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 200°C.

Place the baby beetroot and bay leaves on a baking tray, drizzle with olive oil and bake for 15 to 20 minutes, or until tender.

Heat the oil and butter in a frying pan over a medium heat and sauté; the baby onions until soft and golden. Remove from the pan, return the pan to the heat and sear the beef cubes until brown on all sides.

Thread each bay leaf twig with 2 beetroot, 2 onions and 2 beef cubes. Spoon the dressing over the kebabs and serve hot with the baked cannellini beans.

To make the dressing, blend the anchovies and garlic to form a paste. Slowly add the olive oil while blending. Season to taste.

To make the baked cannellini beans, heat a frying pan over a medium heat. Add the leeks, cream, stock, garlic, chilli and bay leaves and simmer for 5 minutes. Add the beans, salt and pepper and stir through.

Bake for 15 minutes, or until the sauce starts to thicken.

TASTE'S TAKE This is a wonderful, hearty dish that can easily become a vegetarian staple if you leave out the anchovies and replace the chicken stock with vegetable stock.

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