Roasted White Beans with Beetroot

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the drained white beans dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry beans roast better and achieve a crispier exterior.

2. 2

   On a large baking sheet, combine the cubed beetroot, dried white beans, sliced red onion, and minced garlic. Drizzle with 3 tablespoons of olive oil and sprinkle with thyme, salt, and pepper. Toss everything together until evenly coated.

   Tip: Use your hands to mix for better distribution of oil and seasonings.

3. 3

   Spread the mixture in a single layer on the baking sheet. Roast for 30-35 minutes, stirring halfway through, until the beetroot is tender and the beans have begun to crisp and develop golden edges.

   Tip: The beans should look slightly caramelized when done.

4. 4

   Remove from the oven and transfer the roasted vegetables to a serving bowl. While still warm, drizzle with balsamic vinegar, remaining 1 tablespoon of olive oil, and fresh lemon juice. Toss gently to combine.

   Tip: Add the vinegar while warm so flavors meld better.

5. 5

   Taste and adjust seasoning if needed. Top with fresh chopped parsley and toasted pumpkin seeds just before serving for added texture and nutrition.

   Tip: Pumpkin seeds add a delightful crunch and boost the nutritional profile.