A vivid, satisfying salad with deep roasted flavour: sweet beetroot, carrots and potatoes are folded together with crisp dill pickles, tender red beans and plenty of fresh herbs. A simple dressing of olive oil and lemon juice lets the natural sweetness of the vegetables shine. Serve it as a generous side or a light lunch in its own right.
Ingredients
- 250g (9 oz) raw beetroot, cut into cubes
- 250g (9 oz) raw carrots, cut into cubes
- 250g (9 oz) potatoes for salad, cut into cubes
- 250g (9 oz) dill pickles, cut into cubes
- 1 can red beans (400g / 14 oz), drained (chickpeas can be used instead)
- 1 small red onion, sliced
- 25g fresh cilantro, chopped
- 20g fresh dill, chopped
- 10g fresh parsley, chopped
- 40ml olive oil
- Juice of 1/2 lemon, optional
- Salt and ground black pepper
Step-by-step recipe
- Preheat the oven to 210°C (410°F). Spread the beetroot, carrots and potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender, stirring once halfway through.
- Transfer the roasted vegetables to a bowl and let them cool until warm or at room temperature.
- Add the beans, dill pickles, herbs and red onion, pour in the remaining olive oil and, if using, the lemon juice. Adjust the salt and pepper to taste, toss gently and serve.
Nutritional value per serving
| Indicator | Amount |
|---|---|
| Calories | ≈ 186 kcal |
| Protein | ≈ 5.8 g |
| Fat | ≈ 6.5 g |
| Carbohydrates | ≈ 27.2 g |
| Fiber | ≈ 6.4 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Chickpeas instead of beans: use the same weight of canned chickpeas, rinsed and drained.
- To keep the beetroot from staining the other vegetables, roast it on a separate section of the tray or wrap it in a small piece of foil.
- Choose waxy potatoes; they hold their shape and stay pleasantly firm.
- Adjust the acidity to taste: dill pickles already bring plenty of tang, so add the lemon juice gradually.
- Storage: the salad keeps well in the refrigerator for up to 2-3 days in an airtight container.
FAQ
Can I substitute the beans with chickpeas or another legume?
Yes, canned chickpeas or white beans work beautifully. Rinse and drain them before adding.
Do the vegetables need to be boiled before roasting?
No, the beetroot, carrots and potatoes are roasted from raw. Cut them into even cubes and roast at 210°C (410°F) for 20-25 minutes until tender.
What can I use instead of lemon juice in the dressing?
You can use apple cider vinegar or white wine vinegar to taste, or add a little pickle brine to balance the acidity.