Roasted beets and white beans make a colorful, satisfying salad with tender, earthy vegetables, creamy beans, fresh herbs, and a bright lemon dressing. Serve it slightly warm or at room temperature as a side dish or a simple main, with crunchy walnuts for contrast. The components are easy to prepare while the beets roast, and the salad can be made ahead.
Ingredients
- 1½ lb (680 g) small or medium beets, preferably similar in size
- 1 tablespoon (15 ml) olive oil, for the beets
- ½ teaspoon fine salt (about 3 g), plus more to taste
- 2 cans white beans, 15 oz (425 g) each, drained and rinsed; about 3 cups (510 g) beans total
- 3 tablespoons (45 ml) extra-virgin olive oil, for the dressing
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon (5 g) Dijon mustard
- 1 teaspoon (7 g) honey or maple syrup
- 1 small garlic clove (about 3 g), finely grated or minced
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ¼ cup (15 g) chopped fresh parsley
- 2 tablespoons (6 g) chopped fresh dill
- 2 tablespoons (20 g) capers, drained and roughly chopped
- ⅓ cup (35 g) walnut halves or pieces, roughly chopped
- 2 cups (60 g) baby arugula or tender salad greens, optional
Instructions
- Heat the oven and prepare the beets. Set a rack in the center of the oven and heat it to 400°F (200°C). Scrub the beets under cool running water and trim off the leafy tops, leaving about ½ inch (1 cm) of stem so the cut ends do not bleed as much during roasting. There is no need to peel them first. Pat them dry, then place them on a large piece of foil or in a covered baking dish. Toss with 1 tablespoon olive oil and ½ teaspoon salt. Fold the foil into a sealed packet, or cover the dish tightly.
- Roast until tender. Set the packet or covered dish on a rimmed baking sheet to catch any drips. Roast for about 55 minutes, checking at 50 minutes by carefully opening the foil and sliding a thin paring knife into the center of the largest beet. It should meet little resistance; if the center is still firm, reseal and roast for another 5 to 10 minutes before checking again. Cooking time varies with beet size. Take care when opening the packet because hot steam will escape.
- Cool and peel. Transfer the beets to a plate and let them cool for about 15 minutes, until they are comfortable to handle but still warm. Rub away the skins with your fingers or a paper towel; use a small knife to remove any stubborn patches. The skins can stain hands and cloth, so wear food-safe gloves or work on a board that will not mark. Cut the beets into bite-size wedges or cubes, about ¾ inch (2 cm) across.
- Make the dressing. While the beets roast, whisk together the extra-virgin olive oil, lemon juice, Dijon, honey, garlic, and black pepper in a large serving bowl. Taste a little and add a pinch of salt if needed. The dressing should taste bright and a little sharp on its own because the mild beans and sweet beets will soften its flavor. Stir in the parsley, dill, and capers.
- Dress the beans and beets. Add the drained, rinsed beans to the bowl and toss gently so they are coated without breaking up. Add the warm beet pieces and fold them through just until combined. The beets will tint the dressing and some of the beans pink; for a less colorful mixture, toss the beets with a spoonful of dressing separately, then arrange them over the beans just before serving.
- Finish and serve. Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant; watch closely because they can burn quickly. Scatter them over the salad. If using greens, fold them in just before serving so they stay fresh. Taste once more and adjust with salt, pepper, or a squeeze of lemon. Serve warm or at room temperature.
Tips
- Choose beets that cook evenly. Similar-sized beets are easier to roast at the same rate. If you have one noticeably larger beet, cut it in half and wrap it separately, or leave the smaller ones whole and check them early. The knife test is more reliable than the clock alone.
- Keep the beans intact. Drain and rinse canned beans well, then let them drain for a few minutes. Fold rather than vigorously stir after adding the beets. Cannellini, great northern, or navy beans all work; navy beans are smaller and softer, while cannellini hold their shape well.
- Adjust the dressing to the beets. Beets vary in sweetness, and capers vary in saltiness. Start with the listed amounts, then taste the finished salad before adding extra salt. If it tastes heavy, add lemon; if it tastes too sharp, add a little more honey or olive oil.
- Protect your hands and surfaces. Beet juice can leave stubborn marks. Use a washable or stain-resistant cutting board, and wipe spills promptly. If your hands pick up color, washing them soon after peeling is easier than waiting until the juice dries.
Serving Suggestions
Serve the salad as a substantial side with roast chicken, grilled fish, or a vegetable tart, or spoon it onto toasted sourdough for a casual lunch. It also works well alongside a grain such as farro or brown rice; keep the grain on the side or fold in about 1½ cups (250 g) cooked, cooled grain to make the bowl more filling. For a simple meal, add a fried or soft-boiled egg at the table, or serve with crusty bread to catch the lemony dressing.
For a neat platter presentation, spread the beans and dressing across a shallow serving dish, arrange the beet wedges on top, and finish with herbs and walnuts. This keeps the beans from turning uniformly pink and makes the contrasting colors more visible. If serving the salad with other dishes, add the greens at the last moment so they do not wilt while sitting out.
Variations
Change the herbs or crunch. Replace the dill with 1 tablespoon (3 g) fresh mint or use extra parsley. Toasted hazelnuts, almonds, or pumpkin seeds can stand in for walnuts; they change the flavor and crunch but need no other recipe adjustments. If you do not have capers, use 2 tablespoons (20 g) finely chopped green olives for a similarly briny note, though they may make the salad saltier.
Make it creamy. Crumble ⅓ cup (50 g) feta over the finished salad, or serve it with a spoonful of plain yogurt seasoned with lemon and black pepper. Feta adds salt and tang, so taste before seasoning. For a dairy-free option, leave out the cheese and keep the dressing as written.
Use another bean or a different citrus. Chickpeas are a firmer substitute for white beans and give the salad a chewier texture. A little orange zest can complement the beets, but keep the lemon juice so the dressing stays lively. If using pre-cooked vacuum-packed beets, use about 1½ lb (680 g), skip the roasting and peeling, and warm them gently or serve them at room temperature; the total preparation time will be shorter, and the roasted flavor will be milder.
Storage and Reheating
Refrigerate leftovers within 2 hours of serving, in a covered container. The salad keeps for 3 to 4 days in the refrigerator. If you know you will have leftovers, store the walnuts and any greens separately and add them when serving; the nuts soften in the dressing, and greens wilt as they sit. The beets may tint the beans more deeply overnight, but that is a change in appearance rather than a problem.
This salad is usually best cool or at room temperature, so it does not need reheating. To take the chill off, let a portion stand at room temperature for 15 to 20 minutes, then taste and refresh it with a little lemon juice or olive oil if the dressing has soaked in. If you prefer it warm, heat only the beets and beans gently in a covered microwave-safe bowl, stirring once, then add fresh herbs and walnuts afterward. Do not leave the salad out for more than 2 hours total.
Frequently Asked Questions
Can I roast the beets ahead of time?
Yes. Roast, cool, and peel them up to 3 days ahead, then refrigerate them in a covered container. Make the dressing and combine the salad closer to serving for the freshest herbs and best texture. Cold beets can be cubed straight from the refrigerator; let the assembled salad sit briefly so the dressing is not overly firm from the cold.
Do I have to peel beets before roasting?
No. Roasting them with their skins on helps keep the preparation simple and limits staining while you handle them. Once cooked and cooled enough to touch, the skins usually rub off easily. If you prefer to peel raw beets, use gloves and expect more cleanup; peeled pieces may roast a little faster, so start checking them earlier.
How can I tell when the beets are done?
Insert a thin knife into the center of the largest beet. It is ready when the knife slides in easily without a hard or crunchy center. Small beets may finish before large ones, so remove individual beets as they become tender and return the rest to the oven. The stated roast time is a guide, not a substitute for checking.
Can I use dried beans instead of canned?
Yes, provided they are already cooked and tender. Cook dried white beans according to their package or recipe directions, drain them, and measure about 3 cups (510 g) for this salad. Do not use dry beans straight from the bag; they need to be fully cooked first. Beans cooked very soft are more likely to break when tossed.
Can I make the salad without nuts?
Absolutely. Leave out the walnuts for a nut-free version, or use toasted pumpkin or sunflower seeds if seeds are suitable for your guests. You can also add extra capers or a few crunchy croutons for contrast. Keep any crunchy topping separate until serving so it does not soften in the dressing.
Why did my beans turn pink?
Beet pigment naturally colors the dressing and the surfaces of nearby ingredients, especially after the salad rests. The beans are still suitable to eat when properly stored. For a more distinct presentation, plate the beans first, arrange beet wedges on top, and drizzle with dressing just before serving instead of tossing everything together in advance.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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