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Roast Beetroot with Butter Bean Salad

Roast Beetroot with Butter Bean Salad

Preparation: 15 minutes, Cooking: 50 minutes, Total: 1 hour 5 minutes

Serves 4


  • 6 medium beetroot, washed, scrubbed and quartered
  • 4 cloves garlic, whole, peeled
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 3 Tbs olive oil
  • 5 Tbs balsamic vinegar
  • Salt and pepper to taste
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • ½ bunch fresh spinach/silverbeet/swiss chard, stalks separated, all finely chopped
  • 2 x 400g tins butter beans, drained, rinsed
  • 100g feta cheese
  • Juice and zest of 1 small orange
  • 1 Tbs olive oil


  1. Preheat the oven to 220°C.
  2. In a small, deep roasting pan, place the beetroot, garlic, thyme, oregano, 2 tablespoons olive oil and balsamic vinegar. Add salt and pepper to taste. Toss to coat.
  3. Cover tightly with aluminium foil and bake for 50 minutes.
  4. Meanwhile, heat a non-stick frying pan over medium heat, add 1 tablespoon olive oil, onion and garlic, cook till translucent (about 3 minutes).
  5. Add the spinach/silverbeet/swiss chard, stir to coat and warm through.
  6. Add the beans, stir to coat and warm through.
  7. Add the juice and zest of the orange and stir to coat.
  8. Remove from heat.
  9. Place the beetroot in a large serving platter. Place the bean salad on top.
  10. Drizzle over the roasting juices.
  11. Crumble over the feta cheese and drizzle with the remaining olive oil. Serve immediately.

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