Roasted Beetroot and White Bean Stew

Serves 4. 

Ingredients:

• 4 medium beetroots, peeled and cut into 2cm cubes
• 3 tablespoons extra virgin olive oil
• 1 brown onion, finely diced
• 4 garlic cloves, minced
• 2 fresh rosemary sprigs
• 2 cans white beans (cannellini or butter beans), drained and rinsed
• 2 cups vegetable stock
• 2 tablespoons balsamic vinegar
• 1 teaspoons date paste (or maple syrup)
• 2 large handfuls baby spinach
• 1 small handful fresh parsley, to serve
• 1 lemon, cut into wedges, to serve
• 1 pinch of salt and black pepper

Method:

1. Preheat the oven to 200°C. Toss the beetroots, peeled and cut into 2cm cubes with 1 tbsp of extra virgin olive oil and season well. Spread on a baking tray and roast for 25–30 minutes until tender and caramelised at the edges.
2. While the beetroot roasts, heat the remaining oil in a large pan over medium heat. Add the onion, finely diced and cook for 8–10 minutes until soft and golden. Add the garlic and rosemary sprigs and cook for another 2 minutes until fragrant.
3. Add the white beans (cannellini or butter beans), drained and rinsed, vegetable stock, balsamic vinegar, and date paste to the pan. Stir well and bring to a gentle simmer. Cook for 10 minutes to let the flavours develop.
4. Remove the rosemary sprigs. Stir in the roasted beetroots. Add the baby spinach and stir until just wilted. Taste and adjust with salt and black pepper.
5. Ladle into bowls and scatter with fresh parsley. 
6. Serve with crusty sourdough or quinoa and lemon.

Nutritional Breakdown Per Serving (serves 4):

* Note: Nutritional values are approximate and may vary based on brand and exact ingredients used.