Beetroot Butter Beans with Feta & Walnuts

INGREDIENTS:

• 3 medium or 2 large beetroots
• 4 garlic cloves
• 2 x 400g tins butter beans
• ¼ cup reserved bean liquid
• Olive oil (for roasting)
• 200ml crème fraîche
• Juice of ½ lemon
• Salt and pepper
• ¼ cup chopped walnuts
• 50g feta cheese
• Chives, to garnish (optional)

INSTRUCTIONS:

1. Preheat the oven to 200°C.

2. Roast the beetroot & garlic: Wash the beetroot (no need to peel) and cut into quarters. Place the beetroot and whole garlic cloves in an ovenproof dish. Drizzle generously with olive oil, season with salt and pepper, and roast for 35–45 minutes, or until fork-tender. Let cool slightly once done.

3. Prepare the purée: Drain the butter beans, reserving ¼ cup of the liquid. In a blender, combine the roasted beetroot, garlic, crème fraîche, lemon juice, and reserved bean liquid. Blend until smooth. Add a little more liquid if needed to loosen the texture. Season with salt and pepper.

4. Assemble & cook: Add the drained butter beans to an ovenproof frying pan or skillet. Pour over the beetroot purée and stir to coat. Warm gently on the stove over low heat for about 8 minutes, stirring occasionally.

5. Grill & finish: Crumble the feta over the top and sprinkle with walnuts. Place under a hot grill for 5–6 minutes, until the feta is just starting to brown. Keep an eye on it to avoid burning.

6. Serve: Top with chopped chives (if using) and serve warm with crusty bread for scooping.