Lunch

Beetroot and Butter Bean Salad with Dukkah

Name: Beetroot and Butter Bean Salad with Dukkah
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 150 g Cooked beetroot; 180 g Butter beans, tinned and drained; 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

Cooked beetroot and butter beans over rocket with pickled red onion, balsamic and a scatter of dukkah. Beans and vegetables; nothing dairy. 17 g of protein for 344 kcal.

Calories: 344kcal
Protein: 17g
Fat: 9g
Carbs: 48g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

Tree nuts
Sesame
Sulphites

Nearly every bottle of balsamic lists sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Beetroot and Butter Bean Salad with Dukkah, plated and ready to serve. — The finished recipe. Beetroot and Butter Bean Salad with Dukkah

Ingredients 1 to 6 for beetroot and butter bean salad with dukkah arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for beetroot and butter bean salad with dukkah arranged separately on a dark worktop. — Ingredients 7 to 10. 1 tbsp (15 g) Balsamic vinegar. A few leaves Fresh mint. To taste Salt. To taste Black pepper

Beetroot and Butter Bean Salad with Dukkah, preparation step 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. — Step 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.

Beetroot and Butter Bean Salad with Dukkah, preparation step 2: Cut the beetroot into wedges and mix with the drained beans, the onion and its vinegar, and the oil. — Step 2. Cut the beetroot into wedges and mix with the drained beans, the onion and its vinegar, and the oil.

The finished beetroot and butter bean salad with dukkah. — Step 3. Pile onto the rocket, scatter the dukkah and torn mint over, and grind pepper on top.

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Ingredients

Cooked beetroot150 g
Vacuum-packed, not the kind in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.
Butter beans, tinned and drained180 g
Drained weight.
Rocket50 g
Red onion30 g
Dukkah1 tbsp (8 g)
Olive oil4 g
Balsamic vinegar1 tbsp (15 g)
Fresh mintA few leaves
SaltTo taste
Black pepperTo taste

Method

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.
Cut the beetroot into wedges and mix with the drained beans, the onion and its vinegar, and the oil.
Pile onto the rocket, scatter the dukkah and torn mint over, and grind pepper on top.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.