Slow Cooker Beet and White Bean Salad

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 55mins
  • Serves icon
    Serves
    4
  • Calories icon
    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 a side dish.

recipe updated May 31, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Fresh beet icon
    Fresh beet
  • Canned borlotti beans icon
    Canned borlotti beans
    27 ounces (about 2)
  • Cucumber icon
    Cucumber
    about ¼ units (75g)
  • Scallion icon
    Scallion
    4 (60g)
  • Cilantro icon
    Cilantro
    about ¼ cup (7g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Vegetable stock icon
    Vegetable stock
    2 cups (480ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    1 cup (240g)
  • Lettuce icon
    Lettuce
    1

Tools

  • 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 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 with yogurt
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