Pan-cooked feta with beetroot salsa & bean mash

Pan-cooked feta with beetroot salsa & bean mash

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(35 ratings)

Prep: 10 mins Cook: 7 mins


Serves 2

Whip up this budget vegetarian dinner in minutes - pile slices of light feta onto cannellini bean mash and top with tangy beetroot salsa

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal296
  • fat8g
  • saturates6g
  • carbs34g
  • sugars14g
  • fibre5g
  • protein19g
  • salt1.9g
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  • about 100g vegetarian, light feta, thickly sliced



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • a little flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 65g pack rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the salsa & beans

  • 250g cooked beetroot, diced



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • ½ red onion, finely chopped
  • grated zest and juice ½ lime



    The same shape, but smaller than…

  • 2 tbsp chopped dill, plus extra for sprinkling
  • 1 tsp olive oil, plus a little extra for cooking
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, finely chopped
  • 400g can cannellini beans
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…


  1. Mix the beetroot and the onion in a bowl with the lime zest, a good squeeze of juice, seasoning and dill.

  2. Heat the tsp oil in a non-stick pan and gently cook the garlic until softened then tip in the beans, and some of the juice from the can with seasoning. Mash the beans, keeping them quite chunky, then keep warm.

  3. Toss the slices of feta in a little flour. Heat a non-stick frying pan, wipe with a little oil then cook the feta for a few minutes on each side until golden and warmed through, flipping over to make sure they're cooked evenly. Spoon the bean mash onto plates, top with the feta and half the salsa then scatter with extra dill. Serve with the rocket on the side and the rest of the salsa in a bowl.

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Comments, questions and tips

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3rd Feb, 2016
I added a little fresh chilli to beans after looking at other comments. Really enjoyed the different textures and flavours. Beetroot salsa was delicious. Dont know what I did wrong with Feta as it ended up in a puddle, could be that it was normal not vegetarian - couldnt find veggie Feta at supermarket? Will definitely try again. 3 Stars
18th Jan, 2016
I found the beans a bit bland without plenty of seasoning. Beetroot salsa was really refreshing and cut through the feta that was somewhat more of a splodge! For the effort and calories will definitely make this again.
BBC food lover
19th Oct, 2015
Really tasty definitely would recommend, perfect for a hot summers day...
27th May, 2015
Wonderful flavours. Definitely deserves four stars. Used mint instead of dill in the salsa as I don't like dill. I also used pickled beetroot from a jar and just washed it before chopping rather than buying fresh. I don't usually like beetroot but this salsa was lovely. The mash was slightly tasteless (probably because I shy away from the sheer amount of salt needed to make canned beans flavourful) although I suppose it made a nice comforting background to the dish. Used borlotti beans rather than cannelini. The feta was a pain to fry (it melted) but again very tasty. Went down well with even the pickiest member of my family. I'd make it again if I could bear to face all the washing up a second time!
B Hunt
2nd Mar, 2015
Really tasty and quick... my feta melted a bit in the pan so will need to practise that! Cannellini mash is very filling and tasty...


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