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Beetroot + Goats Cheese Bean-Otto
Beetroot + goats cheese is a classic combination in its own right. And by pairing them with soft herbs and meaty red beans gives you something just as satisfying as a risotto but it's on the table in under 30 mins. Throw in any greens you have to hand too - such as spinach of kale.We've used our Queen Red Beans for an extra hit of rich, earthy flavour - but our Organic White Beans will work just as well.
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Beetroot + Goats Cheese Bean-Otto
Rated 5.0 stars by 3 users
Servings
3
Cook Time
30 minutes
Author:
Bold Bean Co
Beetroot + goats cheese is a classic combination in its own right. And by pairing them with soft herbs and meaty red beans gives you something just as satisfying as a risotto but it's on the table in under 30 mins. Throw in any greens you have to hand too - such as spinach of kale.
We've used our Queen Red Beans for an extra hit of rich, earthy flavour - but our Organic White Beans will work just as well.
Ingredients
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2 tbsp olive oil
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1 onion, finely chopped
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2 garlic cloves, finely chopped
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500g cooked beetroot
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1 jar of Queen Red Beans with their bean stock
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100ml red wine
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A small bunch (roughly 10g) fresh dill, roughly chopped
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20g parmesan
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150g soft goats cheese
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A handful of walnuts, roughly chopped (optional), toasted
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Dill - parsley
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Goats cheese - ricotta
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Walnuts - pumpkin or sunflower seeds
Substitutions
Directions
Heat the olive oil in a large pan over a medium heat. Add the onions and cook for 8-10 minutes until starting to soften. Then add the garlic and cook for another 2 minutes until fragrant.
Meanwhile, roughly chop the beetroot into bite sized chunks. Put half of them in a blender or food processor along with their juices and blitz into a smooth puree. Add a splash of water to loosen, if necessary. Set aside.
Increase the heat to high, pour in wine and cook off for 2-3 minutes or until it has almost all evaporated. Add the beans with their bean stock, then, fill the jar ¼ way with water, give it a shake and pour that in too. Stir through the beetroot puree and bubble away for 2-3 minutes until you reach a creamy consistency, similar to a risotto.
Stir in the remaining chopped beetroot and parmesan and season generously with cracked black pepper and salt to taste.
Divide the bean-otto between plates and dot over blobs of the goats cheese. Garnish with fresh dill, toasted walnuts or seeds and a drizzle of olive oil.
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