Beet and White Bean Salad
This simple yet delightful combination becomes extraordinary with the addition of prunes, resulting in a tasty, filling, healthy, and unique salad. For convenience, you can use canned beans to save cooking time.
I've boiled several beans for another meal as well, so don't worry about having too much for the salad.
If you don't have canned beans, cook them at home – soaking them overnight first will help them cook faster and better.
Boil in plenty of water (at least three times the volume of the beans).
You can add a bay leaf, an onion, and 2 tablespoons of oil to enhance the flavor.
Normally, beets are boiled in water. Alternatively, you can wrap them in aluminum foil and roast them in the oven at 200 degrees Celsius for an hour, preserving more vitamins. Once done, let them cool, peel, and then use them in the salad.
Now, combine all the prepared ingredients. Cut the beets into larger cubes.
Add the chopped prunes along with the beet cubes.
Mix in the oil, crushed garlic (or powder), salt, and pepper. Adjust each to taste. Add the beans last to prevent them from turning red from mixing, preserving the contrasting colors and preventing too much crushing.
Gently fold in the beans.
Serve the salad as a side or a main dish, either warm or cold. Enjoy!
