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

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For the Salad:

3 medium beets
1 (15 oz) can white beans (butter beans or cannellini), rinsed and drained
1 cucumber, chopped
1 bell pepper (any color), chopped
½ cup pitted olives (Kalamata and/or Castelvetrano), halved
4–5 scallions, thinly sliced
2–3 peperoncini, thinly sliced
¼ cup crumbled feta cheese, or more to taste
1 tablespoon finely chopped fresh mint (or 1 teaspoon dried mint)
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
For the Dressing:
¼ cup olive oil
2 tablespoons fresh lemon juice
1 garlic clove, grated

1 teaspoon dried oregano
Salt and black pepper, to taste
Instructions
Roast the Beets:
Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and roast for 45–60 minutes, or until fork-tender. Let cool, then peel and dice.
Make the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, grated garlic, oregano, salt, and pepper. Set aside.
Assemble the Salad:
In a large bowl, combine the diced beets, white beans, chopped cucumber, bell peppers, olives, scallions, peperoncini, dill, and mint. Add the feta cheese.

Dress and Toss:
Pour the dressing over the salad and toss gently to combine. Taste and adjust salt and lemon if needed.
Serve:
Serve immediately or chill for an hour to allow the flavors to meld. Garnish with extra feta and herbs, if desired.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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