Slow Cooker Beet and White Bean Salad

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    845

Earthy beans and chunky beans combine to create a simple slow-cooked stew that is delicious served with crunchy lettuce and cooling yogurt. This salad would be wonderful for lunch, but it's equally delicious as a side dish.

recipe updated 3 Mar 2022

Ingredients

  • Fresh beetroot icon
    Fresh beetroot
    455 g
  • Tinned borlotti beans icon
    Tinned borlotti beans
    765 g
  • Cucumber icon
    Cucumber
    ΒΌ
  • Scallion icon
    Scallion
    4
  • Coriander icon
    Coriander
    7 g
  • Onion icon
    Onion
    1
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Vegetable stock icon
    Vegetable stock
    480 ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    230 g
  • Lettuce icon
    Lettuce
    1

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Slow cooker
  • kCook icon Medium bowl
  • kCook icon Slow cooker bowl
  • kCook icon Plate
  • kCook icon Medium cast iron skillet

Step preview

  1. Heat a clean medium cast iron skillet - medium heat
  2. Fry until light golden - 5 min, medium heat
  3. Add fresh beetroot, tinned borlotti beans and vegetable stock to the medium cast iron skillet
  4. Season with salt & pepper generously
  5. Boil while stirring occasionally - medium heat
  6. Transfer a clean slow cooker bowl and cover
  7. Cook in slow cooker until tender - 4 hr, low heat
  8. Stir well
  9. Add plain yogurt and cucumber to a clean medium bowl
  10. Season with salt & pepper
  11. Arrange lettuce in the clean plates
  12. Garnish with scallion and coriander
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