ROASTED ASPARAGUS, BEETROOT & BUTTER BEAN SALAD

Name: ROASTED ASPARAGUS, BEETROOT & BUTTER BEAN SALAD
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean, European
Ingredients: 1 tbsp olive oil; 1.5 cups butter beans; 3 small beetroots diced; 1 bunch asparagus chopped; 1/2 cup buckwheat kernel; 4 cups arugula; 1/2 cup chopped dill; 1/8 cup plant-based feta (or sub for 1/2 avocado diced); 3 tbsp pumpkin seeds; dash salt & pepper; 1 shallot finely diced; 1 tbsp olive oil; 1 tbsp wholegrain mustard; 2 tbsp Lemon juice

6 steps

Prep:10minCook:20min

This salad is so delicious and easy to put together. All we do is cook the buckwheat, which despite its name, doesn’t contain any wheat and is a super nourishing gluten-free option. Then chop some veggies and let the oven do its magic and bring out all the flavours. Combine it all together with the tangy lemon vinaigrette and some plant-based feta for a deliciously fresh, nourishing and filling salad. Substitutions: you can swap buckwheat for quinoa If you can get plant-based feta, a little avocado will add a lovely touch of creaminess Hope you love it as much as we do 🤍

Updated at: Thu, 17 Aug 2023 12:02:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories789.6 kcal (39%)

Total Fat15.7 g (22%)

Carbs130.5 g (50%)

Sugars19 g (21%)

Protein41.3 g (83%)

Sodium432.9 mg (22%)

Fiber35.2 g (126%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspolive oil

1 ½ cupsbutter beans

½ cupbuckwheat kernel

4 cupsarugula

½ cupdill

chopped

⅛ cupplant-based feta

or sub for 1/2 avocado diced

3 Tbsppumpkin seeds

salt

pepper

lemon dressing

1shallot

finely diced

1 Tbspolive oil

1 Tbspwholegrain mustard

2 Tbsplemon juice

Instructions

Step 1

Preheat the oven to 390F (200C).

Step 2

Drizzle the beans and beetroot with olive oil, salt & pepper. Cook in the oven for 12 minutes.

Step 3

Drizzle the asparagus with olive oil, salt & pepper and add to the roasted veggies. Cook for a further 8 minutes.

Step 4

Rinse the buckwheat. Cook according to the packet instruction. Rinse under cold water to cool down.

Step 5

Combine the lemon dressing ingredients.

Step 6

In a large bowl, combine the roasted beans and veggies, arugula, buckwheat, dill, plant-based feta if using pumpkin seeds, and dressing. Adjust salt & pepper, and enjoy!

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