Slow Cooker Beet and White Bean Salad

by

Octopus Publishing

POSTED Fri, May 8, 2020

Serves

4

Total Time

295 MINS

Calories

825

Earthy beans and chunky beans combine to create a simple slow-cooked stew that is delicious served with crunchy lettuce and cooling yogurt. This salad would be wonderful for lunch, but it's equally delicious as...

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Fresh beet icon
    Fresh beet

    454 g (about 3 ½)peeled, diced

  • Canned borlotti beans icon
    Canned borlotti beans

    766.12 g (about 2)rinsed, drained

  • Cucumber icon
    Cucumber

    ¼ (about 75 g)diced

  • Scallion icon
    Scallion

    4 (about 60 g)sliced

  • Cilantro icon
    Cilantro

    ¼ cup (about 7.2 g)chopped

  • Olive oil icon
    Olive oil

    1 tablespoon (about 13.65 g)

  • Vegetable stock icon
    Vegetable stock

    2 cups (about 480 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Plain yogurt icon
    Plain yogurt

    1 cup (about 240 g)

  • Lettuce icon
    Lettuce

    1

    METHOD


  • 1. Heat olive oil to a clean medium cast iron skillet
  • 2. Add onion to the medium cast iron skillet
  • 3. Fry until light golden - 5 min
  • 4. Add fresh beet, canned borlotti beans and vegetable stock to the medium cast iron skillet
  • 5. Season with salt & pepper generously
  • 6. Boil while stirring occasionally
  • 7. Get a clean slow cooker bowl
  • 8. Transfer content of medium cast iron skillet to slow cooker bowl and cover
  • 9. Cook in slow cooker until tender - 4 hr, low heat
  • 10. Stir well
  • 11. Add plain yogurt to a clean medium bowl
  • 12. Stir in cucumber to the yogurt
  • 13. Season with salt & pepper
  • 14. Arrange lettuce in the clean plates
  • 15. Transfer salad to 4 plates
  • 16. Scatter scallion over the plates
  • 17. Garnish with cilantro
  • 18. Serve yogurt

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