Herbed Sweet Beet Salad with Dill Pickles and Cannellini Beans
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dressing:
¼ cup olive oil
Juice from ½ a lemon (about 1 ½ tbsp.)
3 tbsp. red wine vinegar
2 tbsp. Dijon mustard (stone ground mustard would also work)
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
For the Salad:
1 24 oz. jar Paisley Farm Sweet Beets, drained
1 15 oz. can cannellini beans, drained and rinsed (any mild white bean will work)
1 cup roughly chopped dill pickles (about 4 to 5 medium whole pickles)
½ small to medium red onion, thinly sliced
1 cup thinly sliced radishes (about 10 radishes)
¼ cup chopped fresh cilantro, tightly packed
¼ cup chopped fresh parsley, tightly packed
¼ cup chopped fresh dill, tightly packed
Crumbled goat cheese for garnish
Instructions
- In a small mixing bowl, add the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper. Whisk vigorously until well combined and emulsified. Set aside.
- In a medium to large bowl, add the Paisley Farm Sweet Beets, cannellini beans, dill pickles, red onion, radish, cilantro, parsley, and dill. Gently mix everything together. Pour the dressing over the beet mixture and gently fold into the mixture until everything is well coated.
- Let sit at room temperature for about 1 hour to marinate. You can eat this right away but the flavors meld nicely after the salad sits for a bit!
- Sprinkle with crumbled goat cheese and serve.
