Roasted Asparagus, Beet, and Cannellini Bean Salad

Name: Roasted Asparagus, Beet, and Cannellini Bean Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 medium beets; 2 cloves garlic; 2 tbsp olive oil; salt; pepper; 1/2 pound asparagus, tough ends trimmed; 1 15 oz can cannellini beans; 1/3 cup pine nuts; 2 tbsp finely chopped basil; 2 tbsp finely chopped dill; 8 cups baby arugula; 2 tbsp crumbled low-fat feta cheese; 1 lemon, halved

8 steps

Prep:10minCook:40min

Beets, beans, and asparagus are three of the best foods you can eat for lowering blood pressure and losing weight. Beets are rich in plant nitrates, which relax blood vessels, asparagus acts as a natural diuretic, and beans provide energy-sustaining and hunger-squashing protein and fiber. Served on top of peppery baby arugula, the flavors come together in perfect harmony.

Updated at: Thu, 30 May 2024 19:24:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories273.7 kcal (14%)

Total Fat14.9 g (21%)

Carbs28 g (11%)

Sugars6.7 g (7%)

Protein11.6 g (23%)

Sodium532.8 mg (27%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

0.5 poundasparagus

tough ends trimmed

1 x 15 ozcan cannellini beans

⅓ cuppine nuts

2 Tbspbasil

finely chopped

2 Tbspdill

finely chopped

8 cupsbaby arugula

2 Tbsplow-fat feta cheese

crumbled

1lemon

halved

Instructions

Step 1

Preheat the oven to 425F.

Step 2

Set the beets and garlic on a large piece of foil and drizzle with 1 tbsp of olive oil, sprinkled with a pinch of salt and black pepper and a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and roast until the beets are easily pierced with a knife, 35-40 minutes.

Step 3

Meanwhile, place the asparagus on a foil-lined baking sheet and drizzle with 1 tbsp of olive oil, then rub each stalk with your hands to evenly coat with the oil. Sprinkle with salt and pepper, if desired.

Step 4

When the beets have cooked for about 20 minutes, place the asparagus in the oven and roast until the toughest parts of the stalks are tender and the leafy tips are starting to get crispy, 12-15 minutes.

Step 5

While the vegetables roast, in a medium bowl, toss together the beans, pine nuts, basil, and dill.

Step 6

Remove the beets and asparagus from the oven and allow to cool slightly. Remove the skins from the beets with a paper towel or gloves and discard. Cut the beets into 1/2 inch pieces. Slice the roasted garlic thinly and cut each asparagus stalk into 4-5 pieces.

Step 7

Add the beets, garlic, and asparagus to the bean mixture and toss to combine.

Step 8

To serve, top each plate with 2 cups of arugula and 1/2 tbsp feta and squeeze fresh lemon on top.

View on DASH for Weight Loss by Jennifer Koslo

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