Will Stewart


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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