Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By Local Haven

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Marinated Mixed Beans with Beets and Citrus

Prep Time 10 minutes
Cook Time 1 hour


  • 8 small beets, mix of golden and red
  • 1/3 cup white wine vinegar
  • 3 tbsp white wine vinegar
  • 2 grapefruit, ruby red
  • salt and pepper, to taste
  • 1 shallot, finely chopped
  • 1/2 cup fresh herbs, mint, parsley, dill and chives
  • 1/3 cup olive oil
  • 2 tbsp olive oil
  • 2 cups mixed beans, cannellini, butter, navy, black-eyed peas, chickpea, etc.; dry or canned
  • 1 tsp sumac


To Cook Dry Beans:

  • Skip if using pre-cooked (canned beans)
  • Put your beans in a pot and cover them in a few inches of water. Place the pot in the fridge overnight.
  • Next day, drain them and thoroughly wipe out the pot. Place the soaked beans back into the pot and cover them with a few inches of water. Bring to a simmer, and a small pinch of kosher salt.
  • From here you can add onions, shallots, garlic, rosemary, sage, bay leaves, thyme. Anything really!
  • Simmer for about 2 hours, salting in the meantime, tasting the broth and adjusting.
  • Once the beans are tender, turn off the heat. Taste and continue to add more flavor where you want it.
  • Strain the beans from the liquid and allow to cool (for this recipe!), but remember to save the liquid (can even freeze it) for future soups.


  • Preheat oven to 375 degrees. Rub washed beets with olive oil and salt, then wrap in aluminum foil and place on a baking sheet.
  • Roast for about 45-60 minutes until tender. Unwrap the beets allowing them so cool. Then rub off the skins (this can be done with a paper towel to prevent some beet juice on hands). Cut beets into wedges and place in a medium bowl.
  • Cut the skin and pith from the grapefruits, then cut in between membranes to release sections. Place grapefruit sections into bowl with the beet wedges. Toss with 1/3 cup white wine vinegar, salt and pepper and set aside.
  • In a small bowl combine finely chopped shallot with 3 tablespoons of white wine vinegar, set aside.
  • Mix together herbs and 1/3 cup olive oil. Add the cooked beans and toss together. Add the shallot mixture and the beets with grapefruit. Toss together and season with sumac, salt and pepper.