Beetroot and Green Bean Salad
A vibrant and nourishing beetroot and green bean salad made with mixed greens, fresh dill, and crunchy sunflower seeds, all tossed in a bright lemon–sumac dressing. This simple vegan salad is fresh, earthy, and perfect as a light lunch or colorful side dish.
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.