Roasted Kidney Beans with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to dishes when I want something nutritious but don't want to spend all evening cooking. Roasted kidney beans with beetroot comes together in just under an hour and honestly feels way more impressive than the minimal effort required. The earthiness of roasted beetroot pairs beautifully with hearty kidney beans, which are packed with fiber and protein to keep you satisfied. A splash of balsamic vinegar and fresh herbs bring everything to life, and the best part is you probably have most of these ingredients on hand already. It's budget friendly, naturally vegetarian, and tastes even better the next day.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 4 mediumfresh beetroot(peeled and cut into 1-inch cubes)
- 3 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 tablespoonsbalsamic vinegar
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspooncumin seeds
- 1 mediumred onion(thinly sliced)
- 2 tablespoonsfresh parsley(chopped)
- 3 tablespoonspumpkin seeds(optional, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained kidney beans dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.
Tip: Drying the beans is key to achieving a crispy exterior rather than steamed texture.
- 2
In a large mixing bowl, combine the kidney beans, cubed beetroot, and sliced red onion. Drizzle with olive oil and add the minced garlic.
- 3
In a small bowl, whisk together the balsamic vinegar, thyme, cumin seeds, sea salt, and black pepper. Pour this mixture over the beans and vegetables, and toss thoroughly to coat everything evenly.
Tip: Make sure all the beans are well-coated with the vinegar mixture for maximum flavor.
- 4
Spread the mixture in a single layer on a large roasting pan or baking sheet. Do not overcrowd; use two pans if necessary to allow proper roasting and browning.
Tip: Proper spacing allows heat circulation and promotes caramelization rather than steaming.
- 5
Roast in the preheated oven for 30-35 minutes, stirring halfway through at the 15-minute mark. The beans should be crispy and golden, and the beetroot tender with caramelized edges.
Tip: Watch for the beans to develop a slightly wrinkled, crispy texture and the beetroot to deepen in color.
- 6
Remove from the oven and let cool for 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- 7
Transfer to a serving dish and garnish with fresh chopped parsley and pumpkin seeds if using. Serve warm or at room temperature.
Tip: This dish is equally delicious served warm, at room temperature, or even chilled the next day.
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