Beetroot and Butter Bean Salad with Dukkah
Makes 1 serving

INGREDIENTS
150 g Cooked beetroot (Vacuum-packed, not the kind in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
180 g Butter beans, tinned and drained (Drained weight.)
50 g Rocket
30 g Red onion
1 tbsp (8 g) Dukkah
4 g Olive oil
1 tbsp (15 g) Balsamic vinegar
A few leaves Fresh mint
To taste Salt
To taste Black pepper

METHOD
1. Slice the onion as thinly as you can and leave it in the balsamic with a pinch of salt for five minutes to soften and turn pink.
2. Cut the beetroot into wedges and mix with the drained beans, the onion and its vinegar, and the oil.
3. Pile onto the rocket, scatter the dukkah and torn mint over, and grind pepper on top.

Contains tree nuts, sesame and sulphites.
Nearly every bottle of balsamic lists sulphites.

RECIPE NOTES
Dukkah is toasted nuts, seeds and spice, and a tablespoon brings more crunch than its 40 kcal suggests. It also carries a nut flag.
Beetroot from the vinegar jar would double the acid. If that is what you have, leave the balsamic out.

Full recipe: https://www.getfuel8.com/recipes/beetroot-butter-bean-salad-dukkah
