Description
A fresh and nutritious salad combining roasted beets and white beans for a hearty dish.
Ingredients
Scale
- 2 medium beets, roasted and diced
- 1 can (15 oz) white beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-50 minutes until tender. Let cool, then peel and dice.
- In a large bowl, combine diced beets, white beans, and red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour dressing over the salad and toss gently to coat.
- Sprinkle with fresh parsley before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add crumbled feta cheese for extra flavor.
- Substitute cannellini beans if white beans are unavailable.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: beet salad, white bean salad, healthy salad, vegetarian recipe