The Mediterranean Salad That Keeps You Full | Beets, Beans & Big Flavor!

Print this recipe here: https://www.dimitrasdishes.com/greek-beet-and-white-bean-salad-with-feta-and-lemon-oregano-dressing/

For the Salad:

3 medium beets
1 (15 oz) can white beans (butter beans or cannellini), rinsed and drained
1 cucumber, chopped
1 bell pepper (any color), chopped
½ cup pitted olives (Kalamata and/or Castelvetrano), halved
4–5 scallions, thinly sliced
2–3 peperoncini, thinly sliced
¼ cup crumbled feta cheese, or more to taste
1 tablespoon finely chopped fresh mint (or 1 teaspoon dried mint)
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
For the Dressing:
¼ cup olive oil
2 tablespoons fresh lemon juice
1 garlic clove, grated

1 teaspoon dried oregano
Salt and black pepper, to taste
Instructions
Roast the Beets:
Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and roast for 45–60 minutes, or until fork-tender. Let cool, then peel and dice.
Make the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, grated garlic, oregano, salt, and pepper. Set aside.
Assemble the Salad:
In a large bowl, combine the diced beets, white beans, chopped cucumber, bell peppers, olives, scallions, peperoncini, dill, and mint. Add the feta cheese.

Dress and Toss:
Pour the dressing over the salad and toss gently to combine. Taste and adjust salt and lemon if needed.
Serve:
Serve immediately or chill for an hour to allow the flavors to meld. Garnish with extra feta and herbs, if desired.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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hi everyoneas to another episode of Dimitro Dishes today I’m going to be sharing a delicious and hearty salad idea with you it’s just a combination of butter beans and roasted beets there’s so many fresh flavors in it yet it’s so filling you could have this for lunch you could serve it with roasted chicken fish it goes well with everything and comes together in just a little bit of time let’s get started okay we’re going to begin with three beets these are fresh beets and I’m not going to peel them because I’ll just roast them in foil just like this for people who don’t like to have foil contact their food you can definitely put a piece of parchment paper in between the foil and the beets that way everything will be nice and safe to eat so just go ahead and rinse the beets really well dry them you can cut the stems off and then put the beets in the foil and parchment paper wrap everything up and these are going to go in the oven at 400° Fahrenheit for 55 to 60 minutes until they are fork tender as soon as they come out of the oven let them cool so that way they’re easy to peel and then just carefully peel the peel off either with a knife or you can rub it off with a paper towel i like using a knife it just peels off so easily if it’s not peeling off easily then that means that the beets aren’t fully cooked yet you want them to be fork tender when you pierce them with a fork the fork should go in and out very easily and then you can just chop these up into bite-sized pieces and set them aside while we prepare all of the remaining ingredients so I’m using a can a 15 oz can of butter beans today chickpeas are a good substitute northern white beans or any of your favorite beans can be used in this recipe as well as a combination of them so keep that in mind if you’re using canned beans like I am today just rinse them really well and strain them i have two little mini cucumbers here i’m just going to chop them up into bite-sized pieces and then I have these red bell peppers these are seedless and I found them in my supermarket i’ll just slice these up into little rounds i have four scallions here that I’m just going to thinly slice all the way down to the white parts and then I’ll add everything into a big bowl i like to add olives to this you can use any olive combination or just one type of olive whatever you like make sure that they’re pitted if the olives are really big you can finely chop them but since these are really all small and bite-sized I’m going to keep everything the same size and just take a few tablespoons and throw them in the salad as well i also love these pepperonchini peppers i bought them already sliced i’ll add some of those in the salad as well of course I’m going to crumble some feta over this and now let’s make the dressing the dressing is so easy we just need a/4 of a cup of olive oil and there’s already one garlic clove that’s been grated in this little picture i’ll add the juice of half a lemon you can add more if you like if you don’t like lemon you can do vinegar red wine vinegar is really nice in this a teaspoon of dried oregano and a little bit of salt whisk this all up and then pour this over the salad toss everything all together and then you can just garnish it with more herbs if you like mint goes really well in this dill is also really nice and finely chopped parsley is also good but I’ll just add a little bit more oregano to this toss everything all together you can give it a taste and see if it needs any more seasoning and then transfer it to your serving bowl and it’s ready to serve and just like that the salad is ready the best thing about this is that it tastes even better as it sits in the refrigerator so you can make it a day ahead of time it’s perfect if you meal prep and you want to have something on hand and ready to go so delicious loaded with nutrition let me let me do the taste test going to make sure I get a beet and a little [Music] bean so good i love butter beans if you can’t find them already in the can ready to use then you can boil them fresh or you can substitute your favorite white beans for this chickpeas are a great substitute but the roasted beets that sweetness from the roasted beets the creaminess from the feta cheese all of those herbs the roasted red peppers everything just goes so well together if you can find these butter beans you’re going to love them they’re so meaty and delicious if you love gigandas plei which are baked butter beans that are roasted in a nice hearty tomato sauce this is going to remind you of that except it’s much fresher i hope you guys give this recipe a try the exact measurements are on the website demetrizish.com let me know what you think in the comments section down below and I’ll be back here next time with another delicious recipe