Pic of Roast beets, samphire & smashed beans

Roast beets, samphire & smashed beans

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Roast beets, samphire & smashed beans

Starter Serves 2 1h 15 min
Samphire has a short season and we make the most of it while it’s here. It’s as good in a salad, warm or cold, as it is with traditional fish, so makes a great seasonal star to accompany bunched beets, carrots and caraway, an unusual but classic combo, and a herby butterbean mash.


  • 1 bunch beetroots
  • 3 carrots
  • ½ tsp caraway seeds
  • 100g samphire
  • 15g garlic chives
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 2 tbsp tahini
  • 1 orange
  • 1 onion
  • 400g tin butterbeans
  • 1 lemon
  • 20g basil
  • 50g watercress
Image of Roast beets, samphire & smashed beans


Prep time: 15 min
Cooking time: 1h
  • Step 1

    Preheat your oven to 190˚C/Gas 5. Trim the beets of any leaves. Lightly peel the beetroots. Chop into wedges. Halve or quarter the carrots, lengthways, depending on size. Place both in a roasting tin. Toss in oil to coat. Season. Roast for approx. 35-40 mins or so, tossing them halfway with the caraway seeds.
  • Step 2

    Make sure the samphire is washed well. Chop or snip 1 good tbsp of garlic chives.
  • Step 3

    In a small bowl, whisk the maple syrup, balsamic vinegar, tahini, 1 tbsp of orange juice and 1 tbsp or so of olive oil. Season to taste. Set aside.
  • Step 4

    Halve, peel and finely dice the onion. Heat ½ tbsp of oil in a saucepan. Gently fry the onion for 10 mins, stirring often, until softened.
  • Step 5

    Drain the butterbeans. Place in a food processor. Add a quarter tin of water. Add the onion, a squeeze of lemon (approx. 1 tbsp) and season. Blend until smooth. If you don’t have a processor, you can lightly mash it together. Transfer the mixture to a saucepan.
  • Step 6

    When the roots are almost done, gently warm the butterbean mash. Remove from the heat and stir in the garlic chives. Boil the samphire for 2-3 mins, until just tender. Drain.
  • Step 7

    Tear up a handful of basil. Squeeze a little orange juice, ½ tbsp or so over the roasted roots. Scatter over the basil and check the seasoning.
  • Step 8

    Serve the warm bean mash topped with some watercress, the roasted roots drizzled with tahini dressing, samphire and finish with extra chopped chives and/or basil leaves.

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