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Roasted Beet, Potato & Bean Salad ❘ © UrbanCottageLife.com

Roasted Beet and Potato Salad with Cannellini Beans and Herbs

This is an all-season salad, but my favourite time to enjoy it is in the summer when I can step out to the garden and gather the herbs I need for it. Feel free to mix up the herbs according to your preferences and what you have on hand. And, if you don't have cannellini beans, you could substitute Great Northern beans or another bean of your choice.

Preheat the oven to 400 ° F and line a large baking tray with parchment paper.

Keyword cannellini beans, roasted beet and potato salad
Servings 2 entrée servings or 4 sides
Author © Marlene Cornelis/Urban Cottage Life 2018

Ingredients

Main Components

  • 1 large new red potato, scrubbed & trimmed but unpeeled, cut into 1/2-inch cubes
  • 1 large red beet, peeled & cut into cubes
  • 2 medium carrots, peeled & cubed
  • 2 cloves garlic, chopped
  • 1.5 tbsp good olive oil, divided
  • 1 to 2 sprigs fresh rosemary, leaves removed
  • several sprigs fresh thyme, leaves removed
  • 5 or 6 leaves fresh sage, chopped
  • good grinding fresh black pepper
  • sprinkling kosher salt
  • 1 360 mL jar cannellini beans
  • small handful fresh basil, chopped
  • small handful Italian flat-leaf parsley, chopped
  • sprinkling sea salt, for finishing (optional)

Vinaigrette

  • 2 tbsp extra virgin olive oil, best quality
  • 1.5 to 2 tbsp white wine vinegar
  • freshly ground black pepper

How To Make This Recipe

Roasting the Vegetables

  1. Separately toss the cubed potatoes, carrots and beets with 1/2 tbsp good olive oil each, and spread on 1/3 of the prepared baking tray. Sprinkle the salt and pepper over the vegetables and scatter the garlic and herbs around the tray.

  2. Roast in the pre-heated oven for 20 minutes. Turn the vegetables and roast for another 20 minutes, or until they're fork tender and starting to lightly brown. Let the roasted vegetables cool on the tray for about 15 minutes.

Preparing the Vinaigrette, Beans and Herbs

  1. While the vegetables are roasting, mix 1.5 tbsp extra virgin olive oil and 1.5 tbsp white wine vinegar in the bottom of a large bowl, along with some freshly ground pepper.

  2. Rinse and drain the cannellini beans, and allow as much water to come off as you can. Add them to the bowl with the vinaigrette along with the chopped basil and parsley. Stir well, and set aside until it's time to add the roasted vegetables, stirring once or twice more during that time.

Bringing It All Together

  1. Toss the roasted vegetables with the beans, herbs and vinaigrette. Taste and add more vinegar if you think it's necessary. Adjust the seasoning as well. If you'll be using sea salt to finish, only adjust the pepper at this stage and sprinkled on the finishing salt once the salad is plated.