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

INGREDIENTS:

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

METHOD:

Preheat the oven to 200 degrees C, fan assisted.

Drain and rinse the white beans. Thoroughly pat the beans dry using a clean tea towel.

Transfer the beans to a lined baking sheet and drizzle with olive oil. Sprinkle with the dried herbs and season with salt and black pepper to taste.

Toss to coat the beans and roast them in the preheated oven for 20-25 minutes or until they are crisp, making sure to turn them midway through roasting.

While the beans roast prepare the vinaigrette by combining all the ingredients in a small bowl. Use a balloon whisk to emulsify the ingredients by whisking really well until the vinaigrette becomes one homogenous colour. Set aside.

Once the beans are roasted transfer them to a plate and allow them to cool for 10-15 minutes. You could also prep them ahead of time and keep them in an air tight container in room temperature for up to 24 hours.

While the beans cool off cut the cooked and peeled beetroot into bite sized pieces and add to a mixing bowl along with the baby greens. Peel and finely slice the red onion. Also finely slice the fennel and add that to the bowl along with the red onion.

Add half of the beans to the mixing bowl and pour the vinaigrette over it all. Toss well to coat and serve on a platter or in separate bowls*. Top with the remaining crispy beans as well as the seeds and/or walnuts.

* You could also pack this salad in a lunch container to take on the go. Make sure to keep all, if you wish, or simply the remaining crispy beans in a separate container to add just before serving. You could also keep the vinaigrette in a separate container until just before you eat the salad to keep the greens fresh. 

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