The beets color this warm winter salad a delightful purple, but if you like to keep colors separate, add the beets last. This salad good on its own as a side dish, or as a base for pan-fried fish or chicken.
I don’t use canned beans, but if you must, make sure to rinse them several times to avoid the unpleasant metallic “canned” flavor.
Winter Salad with Beans, Potato & Roasted Beets
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 cup dried cannelloni, great northern, or kidney beans, soaked overnight (I used the mix of beans)
- 1 small red onion, finely chopped
- 1/3 cup extra olive oil
- 2 Tbsp. red wine vinegar
- 4-5 medium red beets, roasted, peeled and sliced (or boiled)
- 5-6 small potatoes, boiled in their skin and cut into bite-sized pieces (I used purple potatoes, but new potatoes would be very good for this salad)
- 2 cloves of garlic, minced
- 3-4 Tbsp. fresh herbs, finely chopped (cilantro, parsley)
- salt and freshly ground pepper
Instructions
Drain the soaked beans and place in a clean pot with fresh water to cover.
Bring slowly to a simmer and cook until the beans are tender, about 20 - 25 minutes, depending on the age of beans.
Drain and while still warm, combine in a large bowl with the onion, oil, vinegar, beets, garlic, fresh herbs, and potatoes.
Season with salt and pepper and serve at room temperature.
Notes
Dried beans benefit from overnight (6-8 hours) soaking in water to cut down on cooking time. The value of beans will increase about 2-3 times, so make sure you cover them with plenty of water, at least 3 cups of water for every cup of beans.
7 Comments
La Table De Nana
February 19, 2015 at 12:30 amThe colors are gorgeous,as your props are.
You have great taste Yelena..and I love your new profile pic..we have both let our hair grow even longer:)
melangery
February 19, 2015 at 1:55 amMonique, I never had my hair that long, but my husband love long hair, so will see how far I can grow-))
Rosa's Yummy Yums
February 19, 2015 at 7:15 amA flavourful and scrumptious salad.
Cheers,
Rosa
Angie Schneider
February 19, 2015 at 10:48 amIt looks hearty and delicious. Gorgeous clicks, as always!
Anonymous
February 19, 2015 at 6:08 pmThis is my idea of heaven Yelena. Pairing potatoes and beets and beans gives you something both scrumptious and hearty to keep you going all day. I might have to make this for my lunch at school one day soon. I reckon it would keep me firing on all mental cylinders. Thank you for sharing this lovely recipe with us all 🙂
Medeja
February 20, 2015 at 6:33 amSalad with beetroot! I like beetroot, very delicious and healthy vegetable. Looks very yummy!
Shibi Thomas
March 6, 2015 at 12:21 pmThis salad looks so good. I loved roasted vegetables salad. Loved the first picture!!