Butter bean and beetroot salad

Serves: 4
Prep: 10
Cook: 20
You can serve this convenient, hearty salad as a side dish or a light meal. Packed with the goodness of legumes, high in fibre and iron, it’s nutritious with a great combination of bold flavours and contrasting textures.

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Ingredients

  • 8 baby beetroot (or 4 medium beetroot)
  • 400g can butter beans, drained and rinsed
  • ¼ cup lemon juice
  • 1 tbs olive oil
  • 2 cloves garlic, finely chopped
  • 2 tsp fresh thyme
  • 100g baby spinach leaves
  • 100g rocket leaves
  • 60g low-fat feta cheese, crumbled

Method

  1. Step 1

    Cook beetroot in a large saucepan of boiling water for 10 minutes. Drain and peel while still warm, then cut into quarters.

  2. Step 2

    Place butter beans, lemon juice, olive oil, garlic and thyme in a saucepan and stir over medium heat until warmed through.

  3. Step 3

    To serve, divide beetroot, spinach and rocket among four plates. Pour the warm bean mixture over the top and garnish with feta cheese and serve.

Tips

  • Once the beetroot is cooked, run under cold water while removing the skin; this not only helps the skin to peel away easily, but keeps your hands free from beetroot stains too!

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