Butter bean and beetroot salad

    • Preparation time: 10
    • Cooking time: 20
    • Serves: 4


    • 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


    1. Cook beetroot in a large saucepan of boiling water for 10 minutes. Drain and peel while still warm, then cut into quarters.
    2. Place butter beans, lemon juice, olive oil, garlic and thyme in a saucepan and stir over medium heat until warmed through.
    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.


    • 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!

    Nutrition Information

    PER SERVE: Energy (kJ) 685; Cal 164; Protein (g) 9.0; Fat (g) 7.0; Saturated fat (g) 2.0; Carbohydrate (g) 11; Sugars (g) 10; Fibre (g) 7.7; Sodium (mg) 550; Potassium (mg) 600; Calcium (mg) 145; Iron (mg) 2.2