Name: Beetroot, cannellini bean and baby spinach salad
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Serves 4
Ingredients: 600–700 g (1 lb 5 oz–1 lb 9 oz) small beetroot (beets) or 3 large beetroot; 1 tablespoon extra virgin olive oil, plus extra to top up pan juices, if necessary; 150 g (5½ oz) goat’s cheese or feta cheese (optional); 1 bunch baby carrots, ends trimmed, scrubbed; crusty bread, to serve (optional); 100 g (3½ oz) baby spinach leaves; 1 tablespoon balsamic vinegar; 1 red onion, cut into thin wedges; 2 tablespoons olive oil; 2 teaspoons fennel seeds; 2 x 400 g (14 oz) tins cannellini beans, drained and rinsed

Katy Holder

Beetroot, cannellini bean and baby spinach salad

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

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 oz–1 lb 9

Side dish
Vegetarian

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.

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method