Herby White Bean & Beet Salad
Food52
Photo by Food52
- Serves
- 4
- Prep Time
- 20 Minutes
- Cook Time
- 35 Minutes
This earthy, citrusy beet and bean salad is the perfect balance of creamy, tangy, and fresh. Tender beets meet marinated beans on a bed of labneh, while dill and parsley add a bright finish. A hint of cumin in the vinaigrette brings warmth, making it light but satisfying. To ensure even cooking, choose similarly sized beets, and peel them under cold water to avoid stains (and burned fingers!). If labneh isn’t on hand, Greek yogurt works well. Drizzle any extra vinaigrette over the top just before serving for that perfect finishing touch.—Lydia Keating and Max Baroni
Ingredients
- 3 medium beets
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 cinnamon stick
- 2 cup Great Northern beans, drained and rinsed
- 1/4 cup fresh dill, picked
- 1/4 cup fresh parsley, picked
- 1 cup labneh
- olive oil, for drizzling
- 1 tablespoon champagne vinegar
- 1 grapefruit, juiced
- salt, to taste
- For the cumin vinaigrette:
- 2 teaspoon cumin seeds, toasted and lightly ground
- 1 clove garlic, grated
- 4 tablespoon olive oil
- 1 lemon, juiced
- 1 teaspoon honey
- salt, to taste
Featured Video
This recipe is presented in partnership with Boursin Cheese.
Directions
- Step 1
In a Dutch oven, combine the beets, the orange and lemon juice (and their zest), a generous pinch of salt, and the cinnamon stick. Fill the pot with water until the beets are just submerged and bring up to a boil. Reduce heat to a gentle simmer, cover, and cook until the beets are tender, about 30 minutes, depending on their size.
- Step 2
In a mixing bowl, whisk together the champagne vinegar, grapefruit juice, olive oil, and salt and set aside.
- Step 3
In a separate mixing bowl, prepare the cumin vinaigrette. Combine all ingredients and whisk until slightly emulsified. Add in the beans to marinate and set aside.
- Step 4
Once cooked, remove the beets from the pot and run them under cold water. This will help in the peeling process and prevent you from burning your fingers.
- Step 5
Quarter the beets and slice thinly. Transfer to the mixing bowl with grapefruit vinaigrette and gently toss. They will begin to marinate as you assemble the rest of the dish.
- Step 6
To plate, dollop the labneh on a plate and spread it around with the back of the spoon. Add a layer of beans around the entire plate, along with some of the vinaigrette at the bottom of the bowl.
- Step 7
Fold the picked herbs into the beet mixture and give it a final toss. Spoon or gently shingle the beets over the bean mixture, allowing any extra vinaigrette to drizzle over the plate.
- Step 8
Finish with a drizzle of olive oil and a sprinkle of black pepper.