Scorched Red Onion, Butter Bean & Tomato Salad
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Total: 30 mins
A hearty salad of sweet roast beetroot and red onion wedges folded with big white butter beans and a refreshing mix of cucumber, cherry tomatoes and rocket. Dressed with red wine vinegar and garlic and served with fresh parsley.
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380 kcal
(per portion)
Ingredients you'll need
  • 4 red onions
  • 1 beetroot
  • 400g tin of butter beans
  • 250g cherry tomatoes
  • 1 cucumber
  • 1 garlic clove
  • 1 tbsp red wine vinegar
  • A handful of flat leaf parsley
  • 50g rocket
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Vegetable peeler
  • Roasting tin
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and quarter the red onions. Peel the beetroot and chop it into 1cm-thick wedges. Slide the onions and beetroot into a large roasting tin and add 1 tbsp olive oil and a pinch of salt and pepper. Toss to coat the veg in the seasoned oil, then slide into the oven to roast for 25 mins, turning halfway.

  • 2.

    Meanwhile, drain and rinse the butter beans and tip them into a salad bowl. Halve the cherry tomatoes. Trim the ends off the cucumber cut it into 1cm-thick dice. Add the cherry tomatoes and cucumber to the bowl.

  • 3.

    Peel and grate the garlic into the bowl. Add 1 tbsp each red wine vinegar and olive oil. Season with salt and pepper and stir to mix. Finely chop the parsley leaves and stalks.

  • 4.

    When the veg are tender and caramelised at the edges, use 2 forks to separate the onion wedges into petals. Add the roast veg to the salad bowl. Add the rocket and parsley and fold together. Divide the salad between 2 plates and serve.

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