This easy and nutritious Slow Cooker Beetroot, Cannellini Bean, and Baby Spinach Salad is a vibrant and filling dish. Packed with tender beetroot, sweet carrots, and creamy goat’s cheese (optional), it’s perfect for a light lunch or dinner. Customize it with your favorite cheese and enjoy the versatility of this wholesome salad.

Recipe Ingredients

• 600–700 g (1 lb 5 oz–1 lb 9 oz) small beetroot (beets) or 3 large beetroot
• 1 bunch baby carrots, ends trimmed, scrubbed
• 2 teaspoons fennel seeds
• 2 tablespoons olive oil
• 1 red onion, cut into thin wedges
• 2 x 400 g (14 oz) tins of cannellini beans, drained and rinsed
• 100 g (3½ oz) baby spinach leaves
• 150 g (5½ oz) goat’s cheese or feta cheese (optional)

For the Balsamic Dressing

• 1 tablespoon extra virgin olive oil, plus extra to top up pan juices, if necessary
• 1 tablespoon balsamic vinegar

How To Make Slow Cooker Beetroot, Cannellini Bean And Baby Spinach Salad

1. Prepare the Vegetables: Peel the beetroot and cut smaller ones in half and larger ones into wedges.
2. Cook the Vegetables: Place the beetroot, whole carrots, fennel seeds, olive oil, and onion into the slow cooker. Season with sea salt and freshly ground black pepper. Cook on high for 2½ hours.
3. Prepare the Salad: Transfer the beetroot and carrots to a serving dish. Carefully pour the pan juices into a small dish and allow to cool. Cool the vegetables for 15 minutes or until cold if serving the salad cold.
4. Make the Dressing: Measure the pan juices and top up to 2 tablespoons with extra olive oil if necessary. Combine with 1 tablespoon extra virgin olive oil and the balsamic vinegar, then season with sea salt and freshly ground black pepper.
5. Assemble the Salad: Add the cannellini beans and spinach to the cooled vegetables and toss gently to combine. Drizzle the dressing over the salad and crumble over the cheese, if using.
6. Serve: Serve the salad with crusty bread, if desired.

Recipe Tips

• Cook the Vegetables Gently: Make sure to cook the beetroot and carrots on high for exactly 2½ hours in the slow cooker to get them tender but not overcooked.
• Cool the Vegetables Before Serving: If you’re serving the salad cold, let the beetroot and carrots cool for about 15 minutes to avoid wilting the spinach.
• Use Fresh Spinach: Fresh baby spinach leaves work best as they stay crisp and add a nice contrast to the warm vegetables.
• Adjust the Dressing to Taste: If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup to balance the balsamic vinegar.
• Choose Your Cheese Wisely: For a creamier texture, go for goat’s cheese; for a firmer bite, feta cheese works wonderfully in this salad.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Bacon Baked Beans
• Slow Cooker Aloo Bhaji
• Slow Cooker Sweet and Sour Soybeans

Slow Cooker Beetroot, Cannellini Bean And Baby Spinach Salad

Recipe by Shili MohamedCourse: Side Dish, SaladsCuisine: MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

30

minutes

Calories

260

kcal

This easy and nutritious Slow Cooker Beetroot, Cannellini Bean, and Baby Spinach Salad is a vibrant and filling dish. Packed with tender beetroot, sweet carrots, and creamy goat’s cheese (optional), it’s perfect for a light lunch or dinner. Customize it with your favorite cheese and enjoy the versatility of this wholesome salad.

Ingredients

• 600–700 g (1 lb 5 oz–1 lb 9 oz) small beetroot (beets) or 3 large beetroot

• 1 bunch baby carrots, ends trimmed, scrubbed

• 2 teaspoons fennel seeds

• 2 tablespoons olive oil

• 1 red onion, cut into thin wedges

• 2 x 400 g (14 oz) tins of cannellini beans, drained and rinsed

• 100 g (3½ oz) baby spinach leaves

• 150 g (5½ oz) goat’s cheese or feta cheese (optional)

• For the Balsamic Dressing

• 1 tablespoon extra virgin olive oil, plus extra to top up pan juices, if necessary

• 1 tablespoon balsamic vinegar

Directions

• Prepare the Vegetables: Peel the beetroot and cut smaller ones in half and larger ones into wedges.
• Cook the Vegetables: Place the beetroot, whole carrots, fennel seeds, olive oil, and onion into the slow cooker. Season with sea salt and freshly ground black pepper. Cook on high for 2½ hours.
• Prepare the Salad: Transfer the beetroot and carrots to a serving dish. Carefully pour the pan juices into a small dish and allow to cool. Cool the vegetables for 15 minutes or until cold if serving the salad cold.
• Make the Dressing: Measure the pan juices and top up to 2 tablespoons with extra olive oil if necessary. Combine with 1 tablespoon extra virgin olive oil and the balsamic vinegar, then season with sea salt and freshly ground black pepper.
• Assemble the Salad: Add the cannellini beans and spinach to the cooled vegetables and toss gently to combine. Drizzle the dressing over the salad and crumble over the cheese, if using.
• Serve: Serve the salad with crusty bread, if desired.