1 tablespoon olive oil
1 large onion, chopped
500 g (1 lb) raw beetroot, peeled and finely diced
2 x 410 g (13½ oz) cans borlotti beans, rinsed and drained
450 ml (4 pint) vegetable stock
salt and pepper
4 cucumber, finely diced
200 ml (7 fl oz) natural yogurt
1 cos or iceberg lettuce
4 red- or white-stemmed spring onions, thinly sliced
4 tablespoons chopped coriander or mint leaves


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes or until pale golden.
2. Add the beetroot to the pan with the drained beans, stock and plenty of salt and pepper.
3.Bring to the boil, stirring. Transfer the beetroot mixture to the slow cooker pot. Cover with the lid and cook on low for 3-4½ hours or until the beetroot is tender.
4.Stir well and lift the pot out of the housing using oven gloves. Stir the cucumber into the yogurt and season with salt and pepper.
5. Arrange the lettuce leaves on 4-5 individual plates. Top with the warm beetroot salad, then add spoonfuls of the cucumber yogurt.
6.Scatter the spring onions and coriander or mint over the top and serve at once.
7.FOR WARM BEETROOT SALAD WITH FETA & TOMATOES, prepare the salad as above.
8.Mix 125 g (4 oz) crumbled feta cheese with 2 diced tomatoes. Core, deseed and dice ½ red or orange pepper and combine with the cheese and tomatoes.
9.Add 4 tablespoons chopped mint and 2 tablespoons olive oil. Spoon over the warm salad and top with 50 g (2 oz) rocket leaves.

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