Beets & Greens Salad with Cannellini Beans
120 mins (prep 30)
14 ingredients
4 servings, 3/4 cup each
Sometimes beets in the market have beautiful, unblemished, tender greens attached. When that happens, blanch the greens and toss with beans and vinaigrette, using some of the beets to garnish the salad, as in this recipe. Use the leftover cooked beets for other dishes. If you buy beet greens on their own, you can make the salad just with them. Either way is delicious.

Categories:  salad , vinaigrette-salad-dressing , seasonal , more-vegetables , vegetables , vegetable-salad , dinner , beets , low-cholesterol , 4th-of-july-salad , winter , summer-vegetables , gluten-free , salad-dressings , bean-salad , summer , healthy-cooking , lunch-salad , lunch , 4th-of-july , high-fiber ,
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Serving Size (0.31 g)
Servings 434
Amount per Serving
Calories 1.63 Calories from Fat 1.62
% Daily Value *
Total Fat 0.18g 121.33%
Saturated Fat 0.03g 54.45%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2.69mg 48.61%
Total Carbohydrate 0.0g 0.14%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.01mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beets with, cloves garlic, dried oregano, freshly ground pepper, cannellini beans, slivered red onion