Chunky roasted veggies with beans

Heleen Meyer
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.

By Food24 September 01 2020
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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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Preheat oven to 200 °C.

Mix 2 tbsp (30 ml) of the oil with vinegar, tea or water, honey or sugar and garlic together in a large mixing bowl.

Toss butternut and beetroot in oil mixture until well coated. Spoon in a single layer into an oven dish or baking tray.

Roast for 30-40 minutes or until cooked. Stir beans, herbs, remaining oil and feta into veggies. Season to taste with lemon juice and pepper.

Spoon veggie and bean mixture onto salad leaves and serve warm or at room temperature.


Substitute butternut or beetroot with sweet potato in the skin, brinjal or carrots.

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