A warm salad of beetroot, beans & feta  

A delicious healthy salad that’s easy to make

Prep | less than 5 mins

Cook | 20 mins 

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal

INGREDIENTS 

500g cooked beetroot, cut into wedges

2tbsp red wine vinegar

1tbsp, extra virgin olive oil 

400g tin cannellini beans

Salt and freshly ground black pepper 

Large handful of flat-leaf parsley, rough-chopped

100g vegan feta, crumbled 

Handful of walnuts, rough chopped

METHOD 

Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add the red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the beans then drain and add to the roasting tin along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the feta and chopped walnuts. Serve warm. Absolutely delicious! Enjoy x

Copyright (c) misterrands.com

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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