Close-up of creamy beetroot butter beans topped with golden grilled feta and walnuts, served in a rustic skillet with crusty bread on the side.
WRITTEN BY
Katie Jackson
Co-founder, Wonky Box
SERVES:
3-4
Prep Time:
10 MINUTES
Cook Time:
45 MINUTES

Beetroot Butter Beans with Feta & Walnuts is the kind of veggie-packed midweek dinner that makes you feel like a wizard in the kitchen. Featuring roasted beetroot blended into a creamy sauce, cosy butter beans, and crunchy walnuts, this dish is simple, seasonal magic. It’s an easy vegetarian recipe that’s big on flavour, low on fuss, and brilliant for using up odds and ends. Best served with bread for scooping and smugness.

    INGREDIENTS:
    • 3 medium or 2 large beetroots
    • 4 garlic cloves
    • 2 x 400g tins butter beans
    • ¼ cup reserved bean liquid
    • Olive oil (for roasting)
    • 200ml crème fraîche
    • Juice of ½ lemon
    • Salt and pepper
    • ¼ cup chopped walnuts
    • 50g feta cheese
    • Chives, to garnish (optional)
    INSTRUCTIONS:

    1. Preheat the oven to 200°C.

    2. Roast the beetroot & garlic: Wash the beetroot (no need to peel) and cut into quarters. Place the beetroot and whole garlic cloves in an ovenproof dish. Drizzle generously with olive oil, season with salt and pepper, and roast for 35–45 minutes, or until fork-tender. Let cool slightly once done.

    3. Prepare the purée: Drain the butter beans, reserving ¼ cup of the liquid. In a blender, combine the roasted beetroot, garlic, crème fraîche, lemon juice, and reserved bean liquid. Blend until smooth. Add a little more liquid if needed to loosen the texture. Season with salt and pepper.

    4. Assemble & cook: Add the drained butter beans to an ovenproof frying pan or skillet. Pour over the beetroot purée and stir to coat. Warm gently on the stove over low heat for about 8 minutes, stirring occasionally.

    5. Grill & finish: Crumble the feta over the top and sprinkle with walnuts. Place under a hot grill for 5–6 minutes, until the feta is just starting to brown. Keep an eye on it to avoid burning.

    6. Serve: Top with chopped chives (if using) and serve warm with crusty bread for scooping.

    wonkybox

    Beetroot Butter Beans with Feta & Walnuts

    Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
    WRITTEN BY
    Katie Jackson
    Co-founder, Wonky Box
    ABOUT
    Dedicated to promoting sustainable, farm-to-table practices and bringing delicious, nutritious produce directly to households.
    ABOUT
    Dedicated to promoting sustainable, farm-to-table practices and bringing delicious, nutritious produce directly to households.

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