Roasted White Beans with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes far more impressive than the minimal effort required. I love roasting white beans with beets because the earthiness of the beetroot perfectly complements the creamy beans, while the garlic and thyme add wonderful depth. White beans are absolutely packed with fiber and protein, making this dish genuinely satisfying and nourishing. What really draws me back to this recipe is how budget friendly it is, especially when you use canned beans. The balsamic vinegar and fresh herbs elevate everything beautifully, and those toasted pumpkin seeds add the perfect crunch. It's become my go to meal when I want something wholesome without spending hours in the kitchen.
Ella x
Ingredients
- 2 canswhite beans(drained and rinsed)
- 3 mediumbeetroot(peeled and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonsbalsamic vinegar
- 1 mediumred onion(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 59 mlpumpkin seeds
- 1 tablespoonlemon juice
Detail level
Instructions
- 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
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
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
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
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.
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