Slow Cooker Beet and White Bean Salad

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recipe by Octopus Publishing

  • Time icon
    Total Time
    4hrs 55mins
  • Serves icon
  • Calories icon

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 a side dish.

recipe updated May 8, 2020


  • Onion icon
    1 (about 140 g)
  • Fresh beet icon
    Fresh beet
    454 g (about 3 ½)
  • Canned borlotti beans icon
    Canned borlotti beans
    766.12 g (about 2)
  • Cucumber icon
    ¼ (about 75 g)
  • Scallion icon
    4 (about 60 g)
  • Cilantro icon
    ¼ cup (about 7.2 g)
  • Olive oil icon
    Olive oil
    1 tbsp (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


  • kCook icon Wooden spoon
  • kCook icon Slow cooker
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Slow cooker bowl
  • kCook icon Plate
  • kCook icon Medium cast iron skillet

Step preview

  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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