Rainbow beet, greens & white bean salad

Rainbow beet, greens & white bean salad

Ya know what I’ve been loving lately? People that can hug. You know what I mean, the kind that makes you melt a little and you feel like you’re being squeezed from all sides. I love getting those kinds of hugs from peeps and someone the other day called me a good hugger and I was like “who? me?” Nailed it! I mean, who wants a hug from a giant floppy noodle?

We, or at least I, can get so distracted when I am talking to someone and have noticed that I sometimes can drift away. I am not a fan of this characteristic of myself and have been focusing a lot on paying full attention to whoever I am with. And starting out with a good hug is an awesome way to remind me that who I am with is important and they deserve the whole me, as I deserve the whole them.

This recipe is like a hug in a skillet. It’s super easy to make and has all the colors and flavors to brigten up your day!


  • Servings: 4,
  • Time: 45
  • Print

3-4 large beets, greens included*
1 1/2 tbsp. olive oil, divided
1 bunch spring onions, sliced
1 can white beans, drained & rinsed
2 tbsp. chopped fresh herbs (rosemary, thyme, sage, oregano)
Juice from 1/2 lemon
S & P to taste

Pre-heat oven to 400˚F. Wash & scrub beets. Cut beets into small 1″ sized chunks. Toss with 1 tbsp. olive oil on a baking sheet and roast for 18-20 minutes, or until tender.
In the meantime, remove stems from beet green tops and wash well. Heat 1/2 tbsp. olive oil in a skill over medium heat. Add in spring onions and cook until soft, about 2-3 minutes. Add in beet greens and sauté 3-4 minutes. Add in beans along with herbs and stir until warm. Season with salt, pepper. Toss in cooked beets and top with lemon juice. Serve warm or cold.

*If you buy prepackaged beets from TJ’s, WF, Costco or any other market without the greens, you can skip the roasting process and sub beet greens with with chard, spinach, or kale.


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