Best 2 Beet White Bean Salad Recipes

Beet and white bean salad is a refreshing and flavorful combination of roasted beets, creamy white beans, and tangy vinaigrette dressing. This colorful and nutritious salad is a perfect side dish or light lunch and can be enjoyed year-round, making it a popular choice for those seeking a healthy and delicious meal. With its vibrant colors and distinct flavors, this salad is sure to add a touch of zest and sophistication to any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

BEET & WHITE BEAN SALAD

Beet & White Bean Salad image

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®

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Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

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

ROASTED BEET, APPLE AND WHITE BEAN SALAD image

Number Of Ingredients 13

Ingredients

3 Beets (about 1lb with leaves trimmed), halved
2 Tbs EVOO
1/8 tsp salt
1/4 tsp pepper
3 Tbs balsamic vinegar
2 tsp Dijon mustard
1 shallot, finely diced
1/4 tsp salt
1/3 c EVOO
1 bunch (1lb) kale, tough stems removed and sliced into 1/4" strips
1 can (15oz) cannellini beans, drained and rinsed
1 Granny Smith apple, thinly sliced
1/2 cup goat cheese (diced ricotta salata, crumbled feta, etc)

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 results, use fresh, ripe beets. Choose beets that are small to medium in size and have smooth, unblemished skin.
If you don't have time to roast the beets yourself, you can use pre-cooked beets from the grocery store.
To make the salad ahead of time, cook the beets and white beans up to 3 days in advance. Store them separately in airtight containers in the refrigerator.
When you're ready to serve the salad, simply combine the beets, white beans, arugula, goat cheese, and walnuts in a large bowl. Drizzle with the vinaigrette and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

This beet and white bean salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is also a good source of protein and fiber. The salad is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. So next time you're looking for a healthy and satisfying salad, give this beet and white bean salad a try.