From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
2
Drain and rinse the beans. Toss them with half the vinaigrette, dill, and mint; let marinate while prepping remaining ingredients.
3
In a large bowl, layer cucumber, beets, and red onion. Spoon marinated beans over top.
4
Top with feta and pistachios, drizzle remaining vinaigrette, and serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Roast Beets Separately 🔥Roast beets in foil at 400°F for 45-60 minutes before adding to the salad to concentrate their sweetness and prevent their color from bleeding onto other ingredients.
- Make-Ahead Vinaigrette Strategy 🫒Prepare the lemon vinaigrette 2-3 hours ahead and dress the beans and beets first, allowing them to absorb maximum flavor before adding delicate cucumber and herbs just before serving.
- Salt the Cucumber Strategically 🧂Slice the English cucumber and lightly salt it 15 minutes before assembly, then pat dry to remove excess moisture and prevent a watery salad while maintaining crisp texture.
- Toast Pistachios for Depth 🥜Lightly toast pistachios in a dry pan for 2-3 minutes just before serving to unlock their nutty oils and add warm, rich flavor that complements the fresh, bright ingredients.
- Balance Herbs with Timing 🌿Add hardy dill when making the vinaigrette for deeper integration, but fold in fresh mint leaves just before serving to preserve its delicate, aromatic qualities and prevent bruising.
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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