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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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