Salads · 4 Ingredients

Beetroot Bean Walnut Salad

Name: Beetroot Bean Walnut Salad
Total time: 15 min
Yield: 3
Cuisine: plant-based
Ingredients: 350 g pre-cooked beetroot; 300 g cooked white beans; 65 g walnuts; 1 tbsp apple cider vinegar

Just four principal ingredients for a satisfying vegan dish.

◷ 15 minutes♧ 3 servings

4 Ingredients

Photograph of Beetroot Bean Walnut Salad

Ingredients

Servings

350 g pre-cooked beetroot
300 g cooked white beans
65 g walnuts
1 tbsp apple cider vinegar

Quantities are approximate and adjust automatically.

Method

Wash the ingredients, remove seeds if needed and chop into bite-size pieces.
Use cooked grains or legumes, or prepare them as directed on the packet, then cool completely.
Toss everything gently in a large bowl with a dressing made from the listed seasonings.
Taste before serving; enjoy freshly made or after resting for 10 minutes.
Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.

Beginner-friendly tips

Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.

This recipe uses four listed main ingredients. Measure all four first; a little cooking water, if needed, only adjusts texture.
Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
Add dressing gradually, toss gently and taste. Add crunchy toppings just before serving.

Tip

Adjust seasonings to taste and check ingredients are fully cooked before serving.

Editorial recipe; not kitchen-tested.

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