Mediterranean Beet and White Bean Salad

Steps

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1. 1
   Preheat oven to 400°F (200°C). Wrap individual beets in foil (optionally add parchment paper between foil and beets). Roast for 55–60 minutes until fork-tender. Cool, then peel carefully using a knife or paper towel and chop into bite-sized pieces.
   ▶ ≈0:26
2. 2
   Prepare vegetables: rinse and drain the canned white beans. Chop cucumber into bite-sized pieces. Slice red bell peppers into small rounds or chunks. Thinly slice scallions. Prepare olives (halve if large, or use as-is if small), and add peperoncini slices.
   ▶ ≈1:29
3. 3
   Combine the diced beets, white beans, chopped cucumber, bell peppers, olives, scallions, peperoncini, mint, and dill in a large bowl. Sprinkle crumbled feta cheese on top.
   ▶ ≈2:30
4. 4
   Make the dressing: in a small bowl or jar, whisk together olive oil, lemon juice, grated garlic, dried oregano, salt, and pepper until combined.
   ▶ ≈2:42
5. 5
   Pour the dressing over the salad and toss gently to combine. Taste and adjust salt and lemon juice as needed. Garnish with extra herbs if desired.
   ▶ ≈2:55
6. 6
   Serve immediately or refrigerate for about an hour to allow flavors to meld. The salad tastes even better after sitting overnight, making it ideal for meal prep.
   ▶ ≈3:20