Roasted Beet & White Bean Salad w/ Rosemary-Lemon Vinaigrette

Roasted Beet and White Bean Salad w/ Rosemary-Lemon Vinaigrette

Roasted Beet and White Bean Salad w/ Rosemary-Lemon Vinaigrette

Happy Friday, friends!

Last night we went to a cookout (yes, another one!) as our last small group before breaking for the summer. It felt a bit like a real breakup actually, as we were saying goodbye to two of our dear friends who are moving to Atlanta. It was a beautiful night to be outside for dinner, and everyone contributed something absolutely delicious. I wish I’d gotten a pic of the table spread- so many bright colors! I love that summer means that we can enjoy so many fresh types of fruits and veggies.

Ben encouraged me to make something “creative” to bring along tonight. I decided on a roasted beet and white bean salad with kale and spiralized veggies. I’m not sure this is really what he had in mind, but it certainly won’t go bad in our fridge over the next week!

Besides, it has been WAY too long since I have used my spiralizer. (Side note- why in the world is “spiralize” STILL not recognized as a legit verb? “Add to Dictionary?” Umm yes please!)

I loved the fact that this salad used up an entire ginormous bag of kale greens. When you steam them, they basically wilt down by at least half, so this is a great way to make more room in your fridge while getting in about 12x your daily recommended servings of vegetables. Throw some zucchini and carrot noodles on top and make that 15x. I loved the lemon vinaigrette I used as well. It was convenient that I was able to just whip it up in the end of an apple butter jar, and the apple butter added a little spice and sweetness reminscent of fall (it was actually left over from our trip to Carter Mountain last October!).

Use the vinaigrette to double as a dressing and a marinade for the beets and beans, which then get roasted up with some rosemary. Canned beets are fine, but I bet fresh ones would be even tastier! One of you will have to let me know. Then- and this is where the magic happens- while the beets are still warm, toss them on top of the salad and add the goat cheese, which will get all melty and delicious.

I enjoyed this as a main dish with a veggie burger and some Finn Crisps on the side (way better for you than regular crackers!), but you could also keep it as a side salad with chicken or salmon.

Go get your veggie fix!

Roasted Beet & White Bean Salad w/ Rosemary-Lemon Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
A bit behind on your veggie intake today? I promise this salad will ensure that you get about 15 servings worth of vegetables. You may even eat half a bag of kale without even realizing it. There are worse things in life to go crazy on.
Ingredients
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp minced garlic
  • 1 tbsp whole grain dijon mustard
  • 1 tbsp lemon juice
  • salt and pepper
  • apple butter or other fruit preserves (I had about 1 tbsp ieft in the end of the jar and just used that!)
  • 1 can sliced beets, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1/2 red onion, sliced
  • 1 tsp rosemary
  • 1 tsp parsley
  • salt and pepper
  • extra lemon juice, if desired
  • 5 large carrots, spiralized
  • 3 small zucchini squash, spiralized
  • 1 large bag kale, rinsed and drained
  • 1/2 cup crumbled goat cheese
Instructions
  1. Preheat oven to 400 deg.
  2. Prepare vinaigrette: mix together oil through apple butter in a small container or jar (it worked out well for me as I was just using up the end of an apple butter jar!)
  3. Combine beets, beans, onion, rosemary, parsley, and salt and pepper in a small container. Drizzle on a little of the vinaigrette and extra lemon juice (if desired) and marinate in the refrigerator for at least 1 hour.
  4. Meanwhile, spiralize carrots and zucchini squash (why is “spiralize” STILL not recognized as a legit verb!?)
  5. Fill a large stockpot with about 1/2″ water and pour in the entire bag (or as much will fit) of kale. Turn heat to medium high and steam until wilted and bright green. Immediately remove from heat and shock in cold water to stop the cooking process (this keeps the kale bright green).
  6. Combine kale, spiralized veggies, and vinaigrette in a large bowl and toss to combine.
  7. Spread the marinated beets, beans, and onion on a sprayed sheet pan lined with foil and cook at 400 for 40 minutes, tossing halfway through.
  8. Allow to cool slightly before adding it to the salad. Top with goat cheese and toss while still warm!

 

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