Directions
- 1Preheat oven/airfryer to 200 degrees Celsius. Season beetroots and garlic bulb with salt, pepper, and olive oil. Cover with foil and roast for 30 minutes until tender.
- 2Slice the onion and sauté in a frying pan with olive oil until caramelized (10-15 mins).
- 3Add butter beans and half their liquor, stir well, and cook for 5-10 minutes on low heat.
- 4Remove beetroot skins and blend with roasted garlic, nutritional yeast, olive oil, and remaining bean liquor until smooth. Season with salt, pepper, and lemon juice.
- 5Pour the beetroot mixture into the beans and mix well. Check seasoning and cook for a couple more minutes.
- 6Toast bread and serve the beans in bowls, topped with crumbled feta, parsley, lemon zest, and olive oil.
Ingredients
- 700 g butter beans
- 1 red onion
- 2 beetroots
- 1 garlic bulb
- 3 tbsp nutritional yeast
- 100 g feta
- 1 lemon
- 15 g fresh parsley
- 0 salt
- 0 pepper
- 0 olive oil
- 2 slices bread
Equipment
ovenbaking trayfoilfrying panblender
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