Two-bean and beet salad with feta
Indulge in the vibrant flavors of two-bean and beet salad topped with tangy feta. A delightful mix of textures and tastes in every bite.
Ingredients:
- 910g medium beets, peeled
- Kosher salt
- Pepper
- 1 small red or white onion, halved and thinly sliced lengthwise
- Ice water
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
Instructions:
- Place the beets in a saucepan filled with water and bring it to a boil. Sprinkle a good amount of salt and let it cook over medium heat until soft, which should take around 20 minutes. Once ready, drain the water and allow the beets to cool down before cutting them into small pieces.
- Submerge the onion in a bowl of ice water. Sprinkle some salt over the top and leave it to soak for about 20 minutes until it becomes firm. Afterward, make sure to thoroughly drain and dry the onion.
- Combine the beets and onion in a bowl with some olive oil and vinegar. Season with salt and pepper before mixing everything together once more. Your dish is now ready to be served.
Summary:
- Calories: 2036 kcal
- Fat: 144 g
- Protein: 53 g
- Carbs: 156 g
- Potassium: 4998 mg
- Magnesium: 469 mg