Herby White Bean and Beet Salad
Recipe Overview
Overview
This Herby White Bean and Beet Salad is a delightful combination of flavors and textures that truly shines as a recovery meal. The beets, known for their earthy sweetness, are transformed through a unique cooking method that infuses them with citrusy notes from grapefruit and lemon, along with a hint of cinnamon. This approach not only enhances their flavor but also makes them a vibrant centerpiece of the dish.
The addition of Great Northern beans provides a hearty protein boost, making this salad not just a side but a satisfying main course. The creamy labna adds a rich texture that balances the acidity of the vinaigrette beautifully. As you plate the salad, the shingled beets create an eye-catching presentation that is sure to impress.
This recipe is perfect for those looking to incorporate more plant-based meals into their diet without sacrificing flavor. It’s an excellent choice for summer gatherings or as a refreshing lunch option. Plus, the vibrant colors and fresh ingredients make it a feast for the eyes as well as the palate. Enjoy this salad as a nourishing meal that leaves you feeling revitalized and satisfied.
Recipe Details
Steps & Tips
Trim the tops and bottoms of the beets to fit them in the pot.
Tip: Choose medium-sized beets for quicker cooking.
Place beets in a pot, cover with water, and bring to a boil.
Add a generous pinch of salt to the pot with beets.
Add a splash of vinegar to the pot while the beets cook.
Tip: Add vinegar while cooking beets to enhance flavor.
Simmer beets uncovered for about 45 minutes.
Tip: Start cooking root vegetables in cold water for even cooking.
Roll grapefruit to loosen juice, then cut it in half.
Mix grapefruit juice, olive oil, salt, and champagne vinegar.
Toast cumin seeds in a saucepan.
Tip: Microplane garlic for a smoother incorporation in dressings.
Microplane garlic into the bowl for the cumin vinaigrette.
Add toasted cumin, honey, salt, and oil to the garlic.
Tip: Toast cumin seeds for better flavor before adding to dressings.
Rinse Great Northern beans and add them to the cumin vinaigrette.
Tip: Marinate beans early to enhance flavor absorption.
Use a cake tester to check if the beets are done.
Remove beets from water and let them cool before peeling.
Tip: Use gloves when peeling beets to avoid staining your hands.
Tip: Slice beets thinly for better presentation and flavor absorption.
Slice the beets thinly into halves and quarters.
Add sliced beets to the grapefruit vinaigrette to marinate.
Tip: Add herbs at the end to keep them vibrant and fresh.
Plate labna, marinated beans, and beets, then garnish with herbs.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Yogurt
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Beets are known for their earthy flavor and are often used in recovery meals for athletes.
- •Cumin adds a warm spice that complements the sweetness of beets and beans.
- •Labna is a strained yogurt that adds creaminess and tang to dishes.
- •Grapefruit juice in the vinaigrette enhances the salad's brightness and acidity.
