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Beetroot, Squash and Haricot Bean Flatbreads

The green salsa is punchy and fresh, and uses the leaves from the beetroot, hence reducing your food waste!

Serves 2


300g butternut squash

2 fresh raw beetroots

2 flatbreads (Thicker, soft flatbreads are best, or slices of crusty fresh bread can work too)

Haricot Bean Puree

1 tin haricot beans

Juice of 1/2 lemon

1 tbsp tahini

1 tsp olive oil

2 tbsp water

Green Salsa

1 large handful of beet leaves

1 handful fresh parsley

2 leaves fresh mint

4 spring onions

1/2 tsp capers

Juice 1/2 lemon

1 tsp olive oil


  1. Pre-heat the oven to 220 degrees Celcius. Slice the squash and place in a roasting tray with a little oil. Roast in the oven for 30 minutes, turning half way through.

  2. Add the haricot beans, lemon juice, tahini, olive oil and water to a blender and blend until smooth. Season to taste with salt and pepper.

  3. Finely chop the beet leaves, parsley, mint, spring onions and capers. Add to a bowl with the lemon and oil and mix well. Season with salt and pepper.

  4. Peel and finely slice the beetroots. Warm the flatbreads before serving with the squash and beetroot, bean puree and salsa.



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