Lemony Butter Bean & Roasted Carrot Salad with Fresh Dill Yogurt
This vibrant vegetarian salad features creamy butter beans and sweet roasted carrots, tossed in a zesty lemon dressing and topped with a refreshing dill yogurt sauce. Perfect as a hearty main or colorful side, it's simple to prepare on the stovetop for a quick, nutritious meal.
- 2 cups butter beans (canned, drained and rinsed)
- 3 cups carrots, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1 whole lemon (zested and juiced)
- 3 tbsp fresh dill, chopped
- 3 tbsp Greek yogurt
- 1 whole garlic clove, minced
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.25 cup red onion, thinly sliced
- 2 cups baby spinach
Advertisement
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced carrots and a pinch of salt; cook, stirring occasionally, until carrots are golden and just tender, about 10 minutes.
⏱️ 10 minutes 🌡️ Medium heatAdd butter beans and red onion to the skillet with the carrots. Cook for 2 more minutes until beans are warmed through.
⏱️ 2 minutes 🌡️ Medium heatIn a small bowl, mix Greek yogurt, 1 tablespoon dill, half the lemon juice, and a pinch of salt and pepper to make the dill yogurt. Set aside.
⏱️ 2 minutesIn a large mixing bowl, combine the cooked carrot-bean mixture with baby spinach. Drizzle with remaining olive oil, lemon zest, and remaining lemon juice. Toss gently to coat.
⏱️ 1 minuteServe salad warm or at room temperature, topped with dollops of dill yogurt and sprinkled with remaining fresh dill.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
