Best 2 Beet White Bean Salad Recipes
**Beet and White Bean Salad: A Nutritious and Flavorful Dish**
Discover a delightful and wholesome salad recipe that combines the vibrant colors and earthy flavors of beets with creamy white beans, creating a symphony of textures and tastes. This vegan and gluten-free dish is packed with essential nutrients, making it an ideal choice for health-conscious individuals seeking a satisfying and nutritious meal. Accompanied by a zesty lemon-tahini dressing, this salad offers a refreshing balance of flavors that will tantalize your taste buds. Furthermore, the article provides additional variations of the recipe, including a protein-packed version with chicken or tofu, a Mediterranean-inspired twist with feta cheese and olives, and a simplified version for those seeking a quick and easy weekday meal. Whether you're a seasoned cook or a beginner in the kitchen, this versatile salad promises to delight your palate and nourish your body.
BEET & WHITE BEAN SALAD
Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g
ROASTED BEET, APPLE AND WHITE BEAN SALAD
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees In a bowl, toss the beets in 2 Tbsp EVOO, 1/8 tsp salt and 1/8 tsp pepper Seal the beets inside aluminum foil. Placed the foil-wrapped beets on a baking sheet. Bake 35 min or until knife-tender. Allow to cool a bit. Remove the skins with a paper towel. Cut into 1/2" pieces Meanwhile, make the dressing. In a med bowl, combine the vinegar, mustard, shallot, 1/4 tsp salt and remaining 1/8 tsp pepper. Slowly whisk in 1/2 c EVOO. Toss the kale with half the dressing. Arrange on a platter with the beets, beans and apple. Scatter the cheese on top and drizzle with the remaining dressing.
Tips:
- For the best flavor, use fresh, ripe beets. If you can't find fresh beets, you can use canned beets, but be sure to drain and rinse them well before using.
- To save time, you can cook the beets in advance. Just wrap them in foil and bake them at 400 degrees Fahrenheit for about an hour, or until they are tender. Once they are cool, you can peel and dice them.
- If you don't have any white beans on hand, you can use another type of bean, such as chickpeas or kidney beans. Just be sure to cook them according to the package directions before using them in the salad.
- Feel free to add other ingredients to the salad, such as crumbled feta cheese, chopped walnuts, or dried cranberries.
- Serve the salad immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
This beet and white bean salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it.
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