From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Beets and Cucumber Salad with White Beans
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Instructions
1
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In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
2
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Drain and rinse the beans. Toss them with half the vinaigrette, dill, and mint; let marinate while prepping remaining ingredients.
3
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In a large bowl, layer cucumber, beets, and red onion. Spoon marinated beans over top.
4
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Top with feta and pistachios, drizzle remaining vinaigrette, and serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Roast Beets Perfectly 🍠Wrap whole beets in aluminum foil and roast at 400°F for 45-60 minutes to intensify their natural sweetness and make peeling easier.
- Bean Preparation Hack 🫘If using canned Great Northern beans, rinse thoroughly and pat dry to prevent wateriness in the salad and ensure better dressing absorption.
- Cucumber Crisp Technique 🥒Slice English cucumber very thinly and salt it for 10 minutes, then pat dry to remove excess moisture and maintain a crisp texture.
- Vibrant Herb Chopping 🌿Chop fresh mint and dill just before adding to the salad to preserve their essential oils and maximize flavor intensity.
- Dressing Balance Mastery 🥗Whisk lemon juice, honey, and olive oil together first, then taste and adjust seasoning before adding to the salad to ensure perfect flavor harmony.
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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