Serve a side that is out of the ordinary tonight with our Roasted Beet and Bean Salad Recipe. Our Roasted Beet and Bean Salad Recipe is tossed in an Italian dressing and garnished with fresh lemon juice. How zesty! You'll be glad you tried something new when you serve this special salad.
What You Need
Original recipe yields 12 servings
2 cups dried black beans, cooked, drained and cooled
1/2 cup chopped fresh parsley
2 cups chopped roasted red beets
1 cup chopped green onion s
1/2 cup KRAFT Zesty Italian Dressing
Juice of 1 medium lemon
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Let's Make It
Mix beans and parsley. Season with salt and pepper to taste, if desired.
Place beets on platter; top with bean mixture. Sprinkle with onions.
Pour dressing over salad just before serving. Squeeze lemon juice over salad.
Substitute 2 cans (15 oz. each) black beans or red kidney beans, drained and rinsed, for the cooked dried black beans.
How to Roast Beets
Wash beets; pierce in several places with fork. Place beets in center of large sheet of foil. Drizzle with 1/4 cup KRAFT Zesty Italian Dressing. Fold up sides of foil to enclose beets; seal foil packet tightly. Bake at 400°F for 45 min. or until beets are tender. Open foil; let beets stand in foil until cooled. To peel, gently rub skins of beets with cloth or paper towel until skins are removed.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.