Vegetarian · ALWAYS FREE
Roasted beet, white bean & dill salad
Tender red beet wedges, cannellini beans and thin red onion are tossed with lemon dressing and generous fresh dill.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 400°F (200°C). Toss the beet wedges with 0.529 oz oil and 0.0529 oz salt on a rimmed baking sheet. Spread in one layer, cover the sheet tightly with foil and roast for 25 minutes.
- Carefully remove the foil, letting the steam escape away from your face. Turn the wedges and roast uncovered for another 15–25 minutes, until a small knife slides through their thickest parts with little resistance. Transfer to a wide shallow dish and let cool for 10 minutes; the salad can be served slightly warm.
- While the beets roast, whisk the remaining 0.529 oz oil with the lemon juice, mustard, remaining 0.0529 oz salt and pepper in a large bowl. Add the red onion and leave for 10 minutes to soften its sharpness.
- Fold the drained beans, cooled beet wedges and dill into the dressing. Turn gently to coat without crushing the beans; the beet juice will naturally tint some beans pink.
- Divide the full salad equally among 4 bowls, distributing the beans and beets evenly. If saving any, refrigerate in shallow containers promptly after preparation rather than leaving the salad out to cool completely. Keep covered at 40°F (4°C) or colder and use within 3–4 days. Discard portions left unrefrigerated for more than 2 hours, or 1 hour above 90°F (32°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 275 kcal
- Protein
- 11.7 g
- Total carbohydrate
- 39.2 g
- Total fat
- 9.3 g
- Total sugars
- 11.8 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Mediterranean: Beets and cannellini beans with red onion, dill, olive oil, lemon, Dijon mustard, salt and pepper; vegetables and legumes form the dish. Selected for the vegetable/legume/olive-oil-centered ingredient pattern, with any seafood, poultry or dairy shown explicitly above.
Required label checks: Use plain canned beans and inspect the Dijon ingredient list.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
