White Bean Beet Salad
Serves: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 8 -10 oz package of whole cooked beets
- 1 can cannellini beans, 15 oz
- 2 carrots, peeled and finely grated
- 4 small radishes, I used rainbow radish
- 4 oz feta cheese
- 4 -5 mint leaves, chopped
- 1/4 cup parsley, chopped
- 2 tbsp walnuts, chopped
- 2 tbsp pistachios, chopped
Cumin Dressing
- 2 tbsp olive oil
- Juice from 1/2 lemon
- 1 clove garlic, crushed
- 1 tsp date syrup or honey
- 1/2 tsp cumin
- Salt u0026 pepper
Directions
- Slice the cooked beets into strips and the rainbow radish into thin rounds. Add them to a salad bowl with the drained beans, grated carrots, chopped herbs, nuts and feta cheese.
- In a small bowl, combine the dressing ingredients together and whisk well. Pour the dressing over the salad and toss together. If preferred, you can double the dressing recipe
- Garnish with extra feta cheese and parsley when serving
- Leftovers will stay fresh in the fridge for up to 4 days