An earthy treat that will keep you going through chilly autumn evenings.

Subscribe to Sweet Paul


You will need:


26 oz root vegetables (such as carrots, black salsify, beetroots, and golden beets)

3 tablespoons grapeseed oil

1 tablespoon apple cider vinegar

2 tablespoons light brown sugar

2 cups marinated beans (recipe below)

4 tablespoons bean marinade

5 oz feta cheese

1⁄4 cup sunflower seeds, toasted wild Italian arugula or fresh herbs, to garnish



2 cups cooked beans, preferably 2–3 different varieties

1⁄4 cup fresh herbs, finely chopped



1 small red onion

2 cloves garlic

4 tablespoons apple cider honey vinegar

1⁄4 cup grapeseed oil

1 teaspoon sugar

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1 teaspoon organic dried herbs, ground

juice from 1⁄2 an organic lemon, plus grated peel

  1. For the marinated beans, Peel and finely chop the onions.
  2. combine with the vinegar, oil, spices, lemon juice, and lemon peel.
  3. add the cooked and drained beans and any herbs you like.
  4. cover the beans with cling wrap and let them marinate in a cool place, overnight.
  5. For the salad, Preheat oven to 350°F.
  6. Peel and chop the root vegetables into cubes of the same size.
  7. cover an oven sheet with parchment paper and arrange the root vegetable cubes on the sheet.
  8. Drizzle them with the oil, vinegar, and sugar, then season with salt and pepper.
  9. Roast on the oven’s middle rack for around 40 minutes, flipping them occasionally.
  10. when the roots are tender, take them out of the oven and combine with the marinated beans.
  11. Place the bean and vegetable mixture on a serving platter and drizzle the bean marinade over them.
  12. Scatter crumbled feta and sunflower seeds over the vegetables.
  13. Finish the dish off with a handful of herbs.


Photography by Food+styling by Sanna Kekalainen | PhotograPhy by Reetta Pasanen

Made it? Tell us about it–