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Roasted Beetroot, Smashed Beans & Parsley Side Dish

Jul 24, 2024

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Roasted Beetroot, Smashed White Beans & Parsley

Prep Time15 minutes
Cook Time1 hour
Course: Side Dish
Servings: 2 people

Ingredients

  • 3 large Beetroot roasted & sliced
  • 1 tin White Beans (haricot, butter, cannellini...)
  • 3 pinches Finely Chopped Fresh Parley
  • to taste Oliver Oil don't be shy
  • to taste salt & pepper

Instructions

  • Cooking the beetroot:
    You want to cook the beetroot & leave time for it to cool down. The beetroot can be cooked & stored in the fridge for about a week.
    To cook the beetroot, heat your oven to 200 degrees C (400 F).
    If the beets still have their leaves, use a sharp knife and cut them off. Set them aside for another use.  Wash the beetroots under cold running water. You don’t need to dry them.  
    a. Wrap them loosely in aluminium foil.
    b. Place in a large baking dish or on a rimmed baking tray to catch any juices which may leak
    c. Roast in the preheated oven for 45-60 minutes, depending on size, until the beets are cooked. Set them aside until they are cool enough to handle. Trim the stem and root end
    d. Rub the skin away with a paper towel or peel it away with your fingers. It should peel away easily. If there are any tough pieces of skin, use a sharp paring knife to remove them
  • Preparing the dish:
    a. Drain & rinse the white beans
    b. Place beans on a plate & begin to smash the beans with a fork
    c. Taste & add olive oil, salt & pepper until you are happy with the flavour & consistency
    d. Slice the roasted beetroot & place on top of the smashed beans
    e. Sprinkle parsley on top, drizzle olive oil & add a bit more salt