Roast beets, samphire & smashed beans
Samphire has a short season and we make the most of it while it’s here. It’s as good in a salad, warm or cold, as it is with traditional fish, so makes a great seasonal star to accompany bunched beets, carrots and caraway, an unusual but classic combo, and a herby butterbean mash.
Ingredients
- 1 bunch beetroots
- 3 carrots
- ½ tsp caraway seeds
- 100g samphire
- 15g garlic chives
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 tbsp tahini
- 1 orange
- 1 onion
- 400g tin butterbeans
- 1 lemon
- 20g basil
- 50g watercress
Method
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Step 1
Preheat your oven to 190˚C/Gas 5. Trim the beets of any leaves. Lightly peel the beetroots. Chop into wedges. Halve or quarter the carrots, lengthways, depending on size. Place both in a roasting tin. Toss in oil to coat. Season. Roast for approx. 35-40 mins or so, tossing them halfway with the caraway seeds.
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Step 2
Make sure the samphire is washed well. Chop or snip 1 good tbsp of garlic chives.
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Step 3
In a small bowl, whisk the maple syrup, balsamic vinegar, tahini, 1 tbsp of orange juice and 1 tbsp or so of olive oil. Season to taste. Set aside.
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Step 4
Halve, peel and finely dice the onion. Heat ½ tbsp of oil in a saucepan. Gently fry the onion for 10 mins, stirring often, until softened.
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Step 5
Drain the butterbeans. Place in a food processor. Add a quarter tin of water. Add the onion, a squeeze of lemon (approx. 1 tbsp) and season. Blend until smooth. If you don’t have a processor, you can lightly mash it together. Transfer the mixture to a saucepan.
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Step 6
When the roots are almost done, gently warm the butterbean mash. Remove from the heat and stir in the garlic chives. Boil the samphire for 2-3 mins, until just tender. Drain.
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Step 7
Tear up a handful of basil. Squeeze a little orange juice, ½ tbsp or so over the roasted roots. Scatter over the basil and check the seasoning.
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Step 8
Serve the warm bean mash topped with some watercress, the roasted roots drizzled with tahini dressing, samphire and finish with extra chopped chives and/or basil leaves.