Beetroot – Bean Salad

5 from 6 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 4 people


for the salad

  • 3 Piece Medium beetroot
  • 300 g Green beans, possibly a little more
  • 1 Piece Bigger red onion
  • 1,5 tbsp Pumpkin seeds, more to taste
  • 1,5 tbsp Cashew nuts, more to taste
  • Parsley for decoration

for the dressing

  • 3 tbsp Walnut oil
  • 2 tbsp Mango vinegar or balm
  • 2 tbsp Strong vegetable broth possibly 3 tbsp
  • 1 tbsp Mustard
  • 1 tbsp Liquid honey, possibly a little more
  • Salt and pepper, amount to your own taste



  • Cook beetroot. I prefer the cooking method in the oven so that all the flavor is retained and does not disappear in the salted water. (180 ° hot air approx. 1 hour, do a cooking test with a fork. Let it cool down a bit, then you can easily peel off the skin) However, with this variant you have to add a little more salt to the salad because the beetroot is completely without salt were cooked. If you want it to be quick, you can of course also use pre-cooked ones. Cut the beetroot into 1 cm cubes.
  • Wash the green beans, clean them and cut them into bite-sized pieces. Cook in salted water for about 6-7 minutes. Drain and quench to keep their color. Peel onion and chop finely.
  • Toast the pumpkin seeds and cashew nuts in a pan without fat.


  • Mix the salt, pepper, mustard, honey and vegetable stock together well. Finally, beat in the mango vinegar and walnut oil.


  • Add beetroot, beans and onions to the vinaigrette and mix everything well. Let it steep for at least 1 hour. Season again to taste.
  • Arrange on plates and serve sprinkled with the roasted seeds and parsley. As a side salad, the amount is enough for 4 people. To eat only for 2
  • Goes very well with sauerbraten or game dishes. Or just like that. Really tasty.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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