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.
RecipesINGREDIENTS
- 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
METHOD
- 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.
- 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.
- Cut your beetroot into wedges and add them to the salad bowl.
- 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.
