When doing creative work, it’s easy to start to feel in a rut. This was where I was for a good chunk of the last few months. I wasn’t feeling inspired and most recipes felt rather ‘meh’ to me (even though they were good!) I realized I needed to reassess how I was creating recipes which led me back to my original path: what’s at the market. Every week, it’s no longer about what I had planned to make. Rather, what at the market looked good and how can I most creatively use it with the items I have in my house. So you might see some different ingredients and recipes around here.
This beet salad features white beets. Have you had them? I can honestly say I’d not seen them until I hit the farm stand a couple weeks back. They have a similar beet taste but with a slightly bitter note. However, paired them with potatoes, herbs, and beans- you can get a solid side or lunch meal!
An updated summer salad featuring roasted white beets and potatoes tossed with herbs and small, creamy navy beans.
- 1/2 pound yukon gold potatoes, or something similar
- 1/2 pound white beets (yellow, if you can’t find white)
- 1 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 cup cooked navy beans, drained and rinsed if using canned
- 3 tablespoons fresh minced dill
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh minced chives
- 2 tablespoons olive oil
- 1/4 cup thinly sliced shallots
- 2 teaspoons champagne vinegar
- 1/4 teaspoon salt
- Preheat oven to 400˚F. Cut the potatoes and beets into ½” chunks. Place on a sheet tray and roast for 25 to 35 minutes or until the vegetables are tender and browning.
- Place the roasted vegetable mixture in a bowl and add the navy beans and herbs.
- In a small skillet, heat the olive oil over medium-low heat. Add the shallots and fry until the shallots are browning and mostly crisp. Remove the shallots from the oil and let cool the oil and shallots cool for a couple minutes. Pour the olive oil over the vegetable mixture and measure in the champagne vinegar. Toss until the salad is well combined. Top with the crunchy shallots. Taste and add the salt as needed.
Tips & Tricks: The white beets could also be replaced by red beets- I just find the red bleed that happens can make the salad look visually unappealing.
The potatoes and beets won’t stay crisp overtime. I recommend serving this salad right away, as a hot salad. However, I ate this as leftovers and it was still delicious.
Stock up: get the pantry ingredients you will need: White Beans, Herbs, Vinegar
Nutrition: see the information.
- Serving Size:
- Calories: 448
- Sugar: 12.2
- Sodium: 686
- Fat: 14.7
- Carbohydrates: 66.6
- Fiber: 14.6
- Protein: 16.6
- Cholesterol: 0
If I’m going to a picnic or backyard BBQ, these are the types of salads I like to bring. Something loosely based on a traditional dish but spruced up a bit to be a but heartier. This beet salad is a perfect side dish or I’ve eaten my fair share of it for lunch.
no beets: Beets aren’t your thing? This salad is delicious with all potatoes. I’ve also been known to occasionally toss a few carrots, kohlrabi, or turnips into the pan.
Cheese: I love the flavors of this salad with a sprinkle of salty feta or ricotta salata.
Beans: Try this salad with kidney beans, black lentils, or chickpeas- they are all delicious!
While I’ve proclaimed my love for chickpeas over and over again, I find myself turning to the range of white beans when it comes to comfort foods. These beans lend an extra creamy aspect to these dishes that put the recipes over the top. I love the large cannellini bean but the smaller navy beans are great as well.
Root Vegetable Pot Pie
Root Vegetable Cassoulet
White Beans in Spicy Tomato Sauce