Baked Cheese, Beetroot and Butter Bean Salad
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Baked Cheese, Beetroot and Butter Bean Salad

with Baby Leaves and Ciabatta Croutons

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

1 unit(s)


(Contains Cereals containing gluten)

1 carton(s)

Butter Beans

250 grams

Cooked Beetroot

100 grams

Greek Style Salad Cheese

(Contains Milk)

30 grams


1 sachet(s)

Dried Rosemary

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

17 grams

Wholegrain Mustard

(Contains Mustard)

20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2399 kJ
Energy (kcal)573 kcal
Fat25.4 g
of which saturates9.7 g
Carbohydrate59.3 g
of which sugars28 g
Protein22.9 g
Salt2.55 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Tear the ciabatta into roughly 2cm chunks.

c) Drain and rinse the butter beans in a sieve, then pat dry with kitchen paper.


a) Quarter the beetroot, then pop onto a large baking tray. Drizzle with oil and season with salt and pepper.

b) Pop the Greek salad cheese alongside. Drizzle over half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

c) When the oven is hot, bake on the top shelf of your oven until golden, 12-15 mins.


a) Meanwhile, pop the ciabatta onto another large baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

b) Pop the butter beans alongside the croutons. Drizzle with oil, sprinkle over the dried rosemary and season with salt and pepper. Toss to coat.

c) Bake the croutons and butter beans on the middle shelf until golden, 8-10 mins.


a) While everything bakes, in a large bowl, combine the balsamic vinegar, wholegrain mustard, remaining honey and the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.

b) Roughly chop the walnuts.


a) When everything's ready, add the baked cheese, beetroot, butter beans and croutons to the dressing bowl. Season with salt and pepper.

b) Toss together until everything is coated evenly.


a) Just before serving, add the baby leaves to the beetroot and butter bean salad. Toss to coat.

b) Share the salad between your serving bowls. 

c) Sprinkle over the chopped walnuts to finish.


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