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

  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    140g
  • Fresh beet icon
    Fresh beet
    454g
  • Canned borlotti beans icon
    Canned borlotti beans
    765g
  • Vegetable stock icon
    Vegetable stock
    480ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    240g
  • Cucumber icon
    Cucumber
    75g
  • Lettuce icon
    Lettuce
    None
  • Scallion icon
    Scallion
    60g
  • Cilantro icon
    Cilantro
    7g

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. Prep and set aside onion: chopped
  2. Prep and set aside fresh beet: peeled & diced
  3. Prep and set aside canned borlotti beans: rinsed & drained
  4. Prep and set aside cucumber: diced
  5. Prep and set aside scallion: sliced
  6. Prep and set aside cilantro: chopped
  7. Get a clean medium cast iron skillet
  8. Heat olive oil
  9. Add prepared onion
  10. Fry for 5min until light golden
  11. Add prepared fresh beet
  12. Add prepared canned borlotti beans
  13. Add vegetable stock
  14. Season with salt & pepper generously
  15. Boil while stirring occasionally
  16. Get a clean slow cooker bowl
  17. Transfer content of medium cast iron skillet to slow cooker bowl and cover
  18. Cook to slow cooker for 4h on low heat until tender
  19. Stir well
  20. Get a clean medium bowl
  21. Add plain yogurt
  22. Stir in prepared cucumber
  23. Season with salt & pepper
  24. Get a clean plate
  25. Arrange lettuce
  26. Transfer salad to 4 plates
  27. Scatter prepared scallion
  28. Garnish with prepared cilantro
  29. serve with yogurt
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