This is taken from this website.

Ingredients (Serves 8):

For the dressing:

• • 1 tbsp Red wine vinegar
  • 4 tbsp Olive oil
  • A pinch Sugar, to taste

For the salad:

• • 500g Beetroot, trimmed and scrubbed, skin on
  • 300g Podded broad beans
  • 2 Salad onions, trimmed and thinly sliced
  • 15g Tarragon, chopped

Method:

1. Boil the beetroot in a pan of salted water for 20–30 minutes until tender. While still warm, drain and peel them under running water. Set aside.
2. Meanwhile, boil the broad beans for 3–4 minutes in unsalted water until tender; drain and refresh them under cold water, then drain once more.
3. Peel at least half the broad beans – particularly any that are larger than your thumbnail
4. Mix together all the ingredients for the dressing; taste and season.
5. Slice the beetroot in half, then cut each half into thin wedges about ½cm thick; place the wedges in a mixing bowl.
6. Pour the dressing over the beetroot, season and toss.
7. Add the broad beans, salad onions and half the tarragon and toss again.
8. Transfer to a serving dish and scatter with the remaining tarragon.

Bon appétit!