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

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a tangy flavor with fewer calories.

Rinse the beets and dry them, then cut the stems off.

Wrap the beets in foil (with optional parchment paper) and roast in the oven at 400°F for 55 to 60 minutes until fork tender.

Let the beets cool, then peel them using a knife or paper towel.

Chop the roasted beets into bite-sized pieces and set aside.

Open a 15 oz can of butter beans, rinse, and strain them.

Chop 2 mini cucumbers into bite-sized pieces.

Slice red bell peppers into rounds.

Thinly slice 4 scallions down to the white parts.

Combine all the chopped ingredients in a large bowl, adding olives and pepperonchini peppers.

Crumble feta cheese over the salad.

In a small bowl, whisk together 1/4 cup olive oil, 1 grated garlic clove, juice of half a lemon, 1 teaspoon dried oregano, and salt to make the dressing.

Pour the dressing over the salad and toss everything together.

Taste and adjust seasoning if necessary, then transfer to a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens