RECIPE BY:

Will Stewart

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 3 beetroots
• olive oil, for drizzling
• Coles balsamic vinegar, for drizzling
• 1 red onion, halved and thinly sliced
• 2 x 400g tins butter beans, drained and rinsed
• 1⁄2 bunch of mint, leaves picked, plus extra to serve
• 3 tbsp Jalna Greek yoghurt
• 1⁄2 lemon, juice only
• sea salt flakes and freshly ground black pepper

METHOD :

• Preheat the oven to 180°C. Place each beetroot on a piece of foil, generously drizzle with olive oil, balsamic vinegar and season with salt and pepper. Wrap up and roast for 60-90 mins until tender.
• Remove from the foil and allow to cool for 15 minutes.
• Once cool enough to handle, peel and cut into wedges.
• Combine the beetroot, onion, butter beans and mint in a large bowl. Add the yoghurt, lemon juice and a few pinches of salt and pepper and stir to combine.
• Spoon into a large serving bowl and garnish with the extra mint leaves.

Our friends for Wine Selectors suggest that this dish would perfectly pair with either a Merlot or Sangiovese.