Salads are always a good idea but in spring I really start craving them more than I do during other parts of the year. Except for maybe after Christmas when all I want is greens after eating a few too many chocolates and creamy potatoes, lol. Whatever time of year it is though this beetroot salad is a great choice.

Beetroot is probably my favourite root vegetable, at least for now, and makes for a great base ingredient in salad. It is a little sweet, earthy and has a delicious firm yet juicy texture when cooked. Add some mixed greens and fennel to the kix to create som fresh and crunchy contrast and you have a great veggie trio for a salad.

Then to add something that will keep you full for a long time and provide you with some plant based protein and complex carbs I add white beans to this salad. Not just any white beans though as I season them with mixed herbs and then roast them in the oven until they turn crisp around the edges. It is these little techniques that make a salad into a SALAD if you ask me. Adding texture is always a good idea.

The whole thing is finished off with a balsamic vinaigrette which is a great basic recipe to carry with you through life as it’ll brighten any salad. It is tangy and sweet and goes especially well with the beets. Now go make yourself a salad and enjoy!

Malin x

Beetroot and Crispy White Bean Salad with Balsamic Vinaigrette

Serves 2


1 can (230 g drained) small white beans

1 tbsp olive oil

1 scant tsp herbs de Provence or Italian mixed herbs

Salt and black pepper, to taste

Balsamic vinaigrette:

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tsp dijon mustard

0,5 tsp maple syrup or other liquid sweetener

0,25 tsp garlic powder

Salt and black pepper, to taste

For the salad:

3 medium sized beetroots, cooked and peeled

2 very large handfuls mixed baby greens

0,5 fennel bulb

0,5 red onion

0,25 cup pumpkin seeds and/or walnut pieces