Beet and White Bean Salad
The combination of beets and white beans creates a light yet nourishing salad. The sweet, earthy flavor of the beets harmonizes beautifully with the balsamic vinaigrette and the crunchy texture of the walnuts. Thanks to the protein content of the white beans, this dish is not only delicious but also satisfying, making it an ideal choice for a light lunch or dinner. Toasted walnuts add an even richer flavor to the salad, while the slightly peppery taste of arugula provides a refreshing element. A nutritious and colorful dish that is perfect for any season.
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Ingredients for this recipe
Servings: 2
200
g
Beets
150
g
White Beans
1
Red Onion
50
g
Arugula
2
tbsp
Olive Oil
1
tbsp
Balsamic Vinegar
1
tbsp
Lemon Juice
1
tsp
Salt
0.5
tsp
Black Pepper
30
g
Walnuts
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Preparation Steps
1
Peel the beets and slice them thinly or dice them into small cubes. Place them in a saucepan with boiling water and cook for 20 minutes, or until tender.
2
Rinse the white beans thoroughly under cold running water.
3
Slice the red onion thinly.
4
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, or until fragrant. Roughly chop them.
5
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and pepper.
6
In a large salad bowl, combine the arugula, cooked beets, white beans, and red onion.
7
Drizzle with the dressing and sprinkle with the toasted walnuts.
8
Serve immediately. It's best enjoyed fresh.
