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Posted on / Dana Bosselmann, MA, RDN, IFNCP

LifeScape Recipes: Three Bean Salad with Roasted Beets and Almonds

This week we are featuring a bright and delicious dish from Dana's Reimagine: Reset + Renew program that kicks off January 13, 2022.

This healthy and nutrient-rich salad is one of the many recipes included in Reimagine from the Core Food Plan (CFP) from the Institute of Functional Medicine. The CFP is designed to encourage eating in a way that will nourish and energize the body and is based on current research on what and how people should eat in order to live long, healthy lives. It takes elements from the Mediterranean diet and the hunter-gatherer approach (sometimes referred to as the “Paleo” diet), and encourages eating low-glycemic carbohydrates.

The CFP uses the basic principles of “food as medicine” to support an individual’s health goals and improve his or her relationship with food.

To learn more about how to prepare this dish, the benefits of each of the ingredients, and how to enroll in Reimagine, join us live in Brilliant Health for our healthy kitchen cooking class.

Three Bean Salad with Roasted Beets and Almonds

Download the Recipe

Ingredients:

  • 2 medium roasted beets, thinly sliced
  • 1 can (15 ounces) dark red kidney beans
  • 1 can (15 ounces) cannellini beans
  • 1 can (15 ounces) black-eyed peas
  • 1 Lemon Juice
  • 1 small or 1/2 medium red onion, cut in rings & then halved
  • 2 tablespoons chopped fresh parsley
  • 1/4 to 1/2 cup chopped almonds
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1/3 cup vinegar
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon turmeric
  • 8 ounces frozen or fresh petite, green beans, lightly steamed, cut into 1-inch pieces


Instructions:

Heat oven to 375-4000 F. Prepare the beets: remove greens, root, and stems, rinse beets well, wrap beets in foil, and roast for about 1 hour. Let cool, then peel and dice or slice. Set aside (can make a day ahead). Rinse and drain all canned beans in a colander, then place in a medium to large bowl. Add onion and fresh parsley. Mix together the olive oil, honey, vinegar, tarragon, basil, dry mustard, and turmeric. Toss with petite green beans, canned beans, onion, and parsley, and marinate in the refrigerator for at least 1 hour. Just before serving, add the cooled, roasted beets and chopped almonds.

Tip: Marinate overnight for best results.

 

Cook the recipe with us!

Gather the ingredients and cook along with LifeScape Functional Nutritionist, Dana Bosselmann, as she creates this healthy & delicious salad [watch here]

 

Hungry for more healthy recipes?

Schedule a Nutritional Assessment with Dana Bosselmann, LifeScape’s Functional Dietician, to receive customized meal plans and individualized guidance from an expert to help you reach your goals.

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Request a Nutrition Assessment

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