Beetroot, cannellini bean and baby spinach salad

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      3 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This recipe not only tastes great but is a feast for the eyes, too, thanks to the jewel-like colours of the beetroot. Serve it as a light meal topped with goat’s cheese or feta and accompanied by crusty bread or as part of a selection of dishes.

Ingredients

  • 600–700 g (1 lb 5 oz1 lb 9

Method

Peel the beetroot then cut smaller ones in half and larger ones into wedges.

Put the beetroot, whole carrots and fennel seeds into the slow cooker with the olive oil and onion, season with sea salt and freshly ground black pepper and cook on high for 2½ hours.

Transfer the beetroot and carrots to a serving dish. Carefully pour the pan juices into a small dish and allow to cool.