Instructions

1. Thinly slice the leek and finely chop the garlic.
2. Heat two-thirds of the olive oil and gently soften the leek over low heat. Add the garlic and stir for a minute.
3. Meanwhile, chop the beetroots.
4. Drain the beans and add to the leek, together with the vinegar and remaining oil. Let it bubble a bit to reduce, then stir through the beetroot pieces and mint leaves.
5. Season with salt and pepper and serve warm or at room temperature.