From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Whisk together olive oil, mustard, lemon juice, zest, red pepper flakes, salt, and pepper until emulsified.
2
Add sliced beets and pink beans. Toss gently to coat.
3
Fold in walnuts and chopped mint. Adjust seasoning to taste.
4
Chill 30 minutes if desired.
5
Add feta just before serving and toss lightly.
My Calorie Intake
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Tips & Tricks (5)
- Toast Walnuts for Depth 🥜Dry-toast walnuts in a skillet for 3-4 minutes before adding to release their essential oils and deepen their nutty flavor, transforming the salad's complexity.
- Roast Beets for Sweetness 🔥Roast fresh beets at 400°F for 45 minutes instead of boiling—this concentrates their natural sugars and creates a richer, earthier flavor that pairs beautifully with feta.
- Emulsify Your Dressing 🌊Whisk mustard with lemon juice first, then slowly drizzle in olive oil while whisking constantly to create a stable, creamy vinaigrette that clings better to the salad.
- Add Mint at the Last Second 🌿Tear fresh mint leaves and fold them in just before serving to preserve their volatile oils and bright, aromatic quality from oxidation.
- Cube Cold Beets Cleanly 🔪Chill roasted beets completely before cutting to prevent them from crumbling or bleeding into other ingredients, keeping your salad vibrant and beautifully composed.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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