Mediterranean air fryer beetroot wedges with beans and feta

Mediterranean beetroot wedges from the air fryer with rosemary, served with cannellini beans in lemon and garlic oil, rocket and feta. Lunch in 22 minutes, vegetarian.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 12 min
• Total time: 22 min
• Calories: 517 kcal per serving
• Protein: 22 g
• Fat: 27 g
• Carbs: 40 g

Ingredients

• 500g beetroot (pre-cooked)
• 3 tbsp olive oil
• 2 rosemary sprigs
• 1 tin of cannellini beans
• 1 unwaxed lemon
• 1 garlic clove
• 50g rocket
• 100g feta
• 1/2 tsp salt
• 1/2 bunch of parsley

Method

You’ll need: air fryer · chopping board · knife · sieve

1. Cut the pre-cooked beetroot into wedges and toss with a third of the olive oil, the picked rosemary needles and half the salt.
2. Cook the beetroot in the air fryer at 200 °C for 12 minutes, shaking the basket after 6 minutes.
3. Rinse and drain the beans. Whisk the rest of the olive oil with the lemon juice, grated lemon zest, crushed garlic and the remaining salt, and toss the beans in it.
4. Chop the parsley and fold it into the beans with the rocket.
5. Arrange the beetroot on the beans and crumble the feta over the top.

Good to know

Vacuum-packed cooked beetroot turns crisp at the edges in the air fryer in 12 minutes. Add beans in lemon oil and salty feta. A plate that tastes good warm or cold.

Swaps

Cannellini beans → chickpeas. Feta → goat's cheese (in pregnancy, made from pasteurised milk, without a rind). Rocket → lamb's lettuce. Rosemary → thyme.

Cooking tips

Wear disposable gloves when cutting, as beetroot stains badly. Raw beetroot needs 25 to 30 minutes in the air fryer, pre-cooked only 12.

Storage

The bean salad and beetroot keep in the fridge for 3 days; scatter over the feta just before eating.

Allergens

Vegetarian; contains milk. Gluten-free, with no egg or nuts. In pregnancy, use feta or rindless goat's cheese made from pasteurised milk.

Frequently asked questions

How long do beetroot wedges keep in the fridge?

The bean salad and beetroot keep in the fridge for 3 days; scatter over the feta just before eating.