Beetroot Butter Beans with Feta & Walnuts is the kind of veggie-packed midweek dinner that makes you feel like a wizard in the kitchen. Featuring roasted beetroot blended into a creamy sauce, cosy butter beans, and crunchy walnuts, this dish is simple, seasonal magic. It’s an easy vegetarian recipe that’s big on flavour, low on fuss, and brilliant for using up odds and ends. Best served with bread for scooping and smugness.
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.
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