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24 May, 2021

Roasted beetroot and butterbean salad

Salty, sweet, earthy and fresh, this salad will undoubtedly please your taste buds. It is also perfectly balanced nutritionally with lots of plant-based proteins int the beans and sunflower seeds and a wide variety of nutrients from all the colour fruit and veg.



  • 4 beetroots
  • 2 tbsp olive oil
  • 300g butterbeans, drained
  • 150g cherry tomatoes
  • 1 chicory, thinly sliced
  • 30g capers
  • 100g pomegranate seeds
  • Juice 1 lemon
  • 100g sunflower seeds
  • Zest of 1 lemon
  • Handful of mint leaves, chopped
  • Salt & pepper


  1. Line a baking tray and pop your beetroot on the tray. Drizzle with 1 tbsp olive oil, salt and pepper and roast for about an hour until the beets are soft in the centre. Remove from the oven and set aside to cool.
  2. In a large mixing bowl add the beans, tomatoes, chicory, capers, pomegranate, 1 tbsp olive oil and lemon juice and toss everything together. Tip the salad into a serving bowl.
  3. Cut your beetroot into wedges and add them to the salad bowl.
  4. In a small frying pan, toast your sunflower seeds until golden. Pour the sunflower seeds over. Grate over the lemon zest and add the chopped mint leaves. Add a good few grinds of black pepper and an extra glug of olive oil for good measure. Serve with some warm soda bread.