Beet, Bean, and Greens Salad

This vibrant salad packs a powerful punch of plant-based protein and fiber from the beans, paired with antioxidant-rich beets to keep you energized and satisfied.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1/4 cup lemon juice · 14 kcal in the whole recipe
• 1 garlic clove, finely chopped · 6 kcal in the whole recipe
• 2 teaspoons mustard · 7 kcal in the whole recipe
• Salt and pepper to taste (optional)
• 2 tablespoons vegetable oil · 263 kcal in the whole recipe
• 2 cups sliced cooked beets (fresh or low-sodium canned) · 192 kcal in the whole recipe
• 1 head of lettuce, washed and torn into bite-sized pieces · 82 kcal in the whole recipe
• 2 cups cooked beans, rinsed and drained · 443 kcal in the whole recipe

Method

1. In a large bowl, whisk together the lemon juice, minced garlic, mustard, vegetable oil, and salt and pepper if using to make the dressing.

   

2. Place the sliced beets in a separate small bowl, drizzle with 1 tablespoon of the prepared dressing, and toss gently to coat.

   

3. Add the torn lettuce and rinsed beans to the large bowl with the remaining dressing, and toss well to combine.

   

4. Divide the dressed greens and beans onto serving plates, top with the dressed beets, and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.