Chunky roasted veggies with beans

How does a three ‘b’ salad sound? Roasted beans, butternut and beetroot, don’t only look colourful, but taste delicious and is wholesome too.

Ready in

1 hour 15 mins

Serving size

Serves 4 as a meal or 6 as a side dish


  • 3 tbsp (45 ml) olive or canola oil
  • 2 tbsp (30 ml) red grape or balsamic vinegar
  • 2 tbsp (30 ml) strong Rooibos tea or water
  • 1 tsp (5 ml) honey or sugar
  • 1 clove of garlic, crushed
  • 500 g butternut, peeled and cut into chunky pieces
  • 300 g beetroot, peeled and quartered
  • 1 x 400 g tin butter beans, drained
  • 1 tbsp (15 ml) chopped fresh origanum
  • 1 tbsp (15 ml) chopped fresh parsley
  • 1 tbsp (15 ml) chopped fresh mint or more parsley
  • 1 slice feta, crumbled
  • lemon juice and black pepper to taste
  • 2 handfuls lettuce leaves


  1. Preheat oven to 200 °C.
  2. Mix 2 tbsp (30 ml) of the oil with vinegar, tea or water, honey or sugar and garlic together in a large mixing bowl.
  3. Toss butternut and beetroot in oil mixture until well coated. Spoon in a single layer into an oven dish or baking tray.
  4. Roast for 30-40 minutes or until cooked. Stir beans, herbs, remaining oil and feta into veggies. Season to taste with lemon juice and pepper.
  5. Spoon veggie and bean mixture onto salad leaves and serve warm or at room temperature.


  1. Substitute butternut or beetroot with sweet potato in the skin, brinjal or carrots.
  2. Prepare these veggies over the coals as described for the Baby marrow foil parcels. You may need some more foil and the heat of the coals will determine the cooking time.

Chunky roasted veggies with beans video

This recipe is from Cooking from the heart, 4th edition: Braai

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