2 – 4 people
- 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
- 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.
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