New American Plate Challenge

Beet and Cannellini Bean Salad

Weekly Recipe
Serves 4

This recipe is a great recipe to end the challenge with. This plant-based recipe combining cannellini beans, beets and beet greens creates a nutty, earthy, sweet flavor that is sure to satisfy.


  • fresh, large beets with unblemished green tops
  • cloves garlic, mashed into fine paste
  • 1/4 Cup
    red wine vinegar
  • 1/4 Cup
    extra virgin olive oil
  • 2 Teaspoons
    dried oregano
  • Salt and freshly ground black pepper
  • (15 oz.) can cannellini beans, drained and rinsed
  • 1/3 Cup
    thinly sliced red onion


  1. Preheat oven to 375 degrees.

  2. Cut greens from top of beets, leaving 1/2-inch stem, and set aside. Individually wrap beets in foil and bake 1 hour or until tender. Let beets cool, peel and cut into 1/2-inch chunks. Set aside.

  3. Wash beet greens thoroughly and pat dry with towel. Trim stems and cut greens into 1-inch pieces. In medium glass bowl, combine greens and garlic. In steamer basket over boiling water, heat uncovered for 5 minutes or cover glass bowl with damp paper towel and steam in microwave for 2 minutes. Set aside.

  4. In medium mixing bowl add vinegar, oil and oregano and whisk to combine well. Add beets, greens, beans and onions and toss well. Season to taste with salt and pepper. Serve promptly or later chilled.

Nutrition: 234 calories, 14 g total fat (2 g saturated fat), 23 g carbohydrate, 7 g protein, 8 g dietary fiber, 179 mg sodium.


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