Chunky roasted veggies with beans
6 servings
Prep: 10 mins,
Cooking: 40 mins
How does a three ‘b’ salad sound? Roasted beans, butternut and beetroot, don’t only look colourful, but taste delicious and is wholesome too. This is just one of the healthy recipes that can be enjoyed at a braai from Cooking from the heart 4 – The Braai edition.
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Ingredients (15)
| 3 tbsp | olive oil |
| 2 tbsp | balsamic vinegar — or red grape |
| 2 tbsp | rooibos tea |
| 1 tsp | honey |
| 500 g | butternut — peeled and cut into chunky pieces |
| 1 | garlic clove — crushed |
| 300 g | beetroot — peeled and quartered |
| 1 x 400 g | tinned butter beans — drained |
| 1 tbsp | fresh origanum — chopped |
| 1 tbsp | fresh parsley — chopped |
| 1 tbsp | fresh mint — chopped |
| feta cheese — crumbled | |
| lemon juice — to taste | |
| black pepper — to taste | |
| lettuce leaves — two handfuls |
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