Beetroot and Green Bean Salad (With Lemon Sumac Dressing)
If you’re looking for a vibrant, nourishing salad that feels both hearty and fresh, this Beetroot and Green Bean Salad is about to become a favorite. It’s earthy, crisp, herby, and bright — with sweet beetroot, tender green beans, peppery greens, crunchy sunflower seeds, and a zesty lemon–sumac dressing tying it all together.
This is the kind of salad that works as a light lunch, a colorful side dish, or part of a larger spread. It’s simple, affordable, and built from everyday ingredients — yet it looks impressive and tastes layered and balanced.
Why You’ll Love This Beetroot and Green Bean Salad
- Naturally vegan and gluten-free
- High in fiber and plant-based nutrients
- Ready in minutes if using pre-cooked beetroot
- Perfect for meal prep
- Balanced textures: soft, crisp, crunchy
- Bright and refreshing thanks to lemon and sumac
It’s one of those recipes that proves simple food can be incredibly satisfying.
Ingredients Breakdown
The Salad
- 2 handfuls mixed greens (arugula, spinach, chard)
- 1 large boiled beetroot, sliced into strips
- 1 can green beans (drained) or 1 cup frozen (cooked)
- ½ cup sunflower seeds
- ⅓ cup fresh dill, finely chopped
The Dressing
- 2 tbsp olive oil
- Juice of ½ lemon
- ½ tsp sumac
- Salt to taste
Tips for the Best Results
1. Dry Your Greens Well
Wet greens dilute the dressing and reduce flavor impact.
2. Slice Beetroot Last
Beetroot stains everything — including your cutting board and hands.
3. Cool Ingredients Before Mixing
Warm green beans can wilt greens too much.
4. Add Dressing Just Before Serving
This keeps the salad fresh and vibrant.
Variations and Add-Ins
Want to switch things up? Try these ideas:
Add Creaminess
- Crumbled vegan feta
- Tahini drizzle
- Avocado slices
Protein
- Chickpeas
- Lentils
- White beans
- Grilled tofu
Add Sweetness
- Pomegranate seeds
- Orange segments
- Thinly sliced apple
Add Grain for a Meal
- Quinoa
- Farro
- Couscous
- Brown rice
Frequently Asked Questions (FAQs): Beetroot and Green Bean Salad
1. Can I use roasted beetroot instead of boiled?
Yes! Roasted beetroot adds deeper sweetness and slight caramelization. Just let it cool before adding to the salad.
2. Can I use fresh green beans instead of canned or frozen?
Absolutely. Trim and blanch fresh green beans in salted boiling water for 3–4 minutes, then cool in ice water to keep them bright and crisp.
3. What does sumac taste like?
Sumac is tangy and lemony with a mild fruity flavor. It’s less sharp than lemon juice but adds depth and color.
4. What can I substitute for sumac?
If you don’t have sumac, try:
- Extra lemon zest
- A splash of apple cider vinegar
- A pinch of pomegranate molasses
The flavor won’t be identical, but it will still be delicious.
5. Can I make this salad nut-free?
It already is nut-free! Sunflower seeds are seeds, not nuts — but you can omit them if needed.
6. Can I make it oil-free?
Yes. Replace olive oil with:
- Extra lemon juice
- A splash of balsamic vinegar
- 1–2 tbsp tahini mixed with water
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Beetroot and Green Bean Salad
Ingredients
For the Salad
- 2 handfuls mixed greens arugula, spinach, chard
- 1 large boiled beetroot sliced into strips
- 1 can green beans drained or 1 cup frozen green beans (cooked and cooled)
- ½ cup sunflower seeds
- ⅓ cup fresh dill finely chopped
For the Dressing
- 2 tbsp olive oil
- Juice of ½ lemon
- ½ tsp sumac
- Salt to taste
Instructions
- Wash and dry the mixed greens thoroughly. Add to a large bowl.
- Slice the boiled beetroot into strips. Drain canned green beans or cook and cool frozen green beans.
- In a dry pan over medium heat, toast for 3–5 minutes until lightly golden. Let cool.
- In a small bowl, whisk together olive oil, lemon juice, sumac, and salt.
- Add beetroot, green beans, dill, and sunflower seeds to the greens. Pour over the dressing and gently toss to combine.
- Enjoy fresh for best texture and flavor.
