Beets & Greens Salad with Cannellini Beans
Beets always have fresh and good colour, this salad, there are beets, beans, all are fresh vegetables, easy to make, taste so good.
Yield
5 servingsPrep
10 minCook
1½ hrsReady
1⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunches |
beets
with unblemished greens or 8 cups lightly packed beet greens |
*
|
| 2 | cloves |
garlic
crushed and peeled |
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
red wine vinegar
|
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
oregano
dried, or 2 teaspoons fresh oregano leaves, minced |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 19 | ounces |
beans
canned, cannellini, rinsed |
|
| ¼ | cup |
red onion
thinly slivered, (1/2 small onion) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunches |
beets
with unblemished greens or 8 cups lightly packed beet greens |
*
|
| 2 | cloves |
garlic
crushed and peeled |
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
red wine vinegar
|
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
oregano
dried, or 2 teaspoons fresh oregano leaves, minced |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 549.1 | ml/g |
beans
canned, cannellini, rinsed |
|
| 59 | ml |
red onion
thinly slivered, (1/2 small onion) |
|
Directions
If using beets, preheat oven to 400°F.
Cut greens from beets, leaving about 1 inch of stem attached; reserve about 8 cups greens, lightly packed.
Wash and dry the beets. Wrap in foil and roast until tender, 1¼ to 1½ hours, depending on the size.
(Alternatively, place beets in a microwave-safe dish, add ¼ cup water, cover and microwave on high for 20 to 25 minutes.)
When the beets are cool enough to handle, peel 4 of them and cut into ½-inch wedges.
You should have about 2 cups.
Place in a medium bowl. (Reserve the remaining beets for another use.)
Using a mortar and pestle or the side of a chef’s knife, mash garlic and salt into a paste.
Transfer to a large bowl.
Add vinegar and whisk to blend.
Add oil, oregano and pepper, whisking until blended.
Measure out 1 tablespoon and add to the beet wedges; toss to coat.
Add beans to the remaining dressing and toss to coat.
Let marinate at room temperature until ready to use.
Place onion in a small bowl, cover with cold water and add a handful of ice cubes; let stand for 10 minutes, or until ready to use.
Meanwhile, bring 2 cups lightly salted water to a boil in a large wide pan.
Wash beet greens in several changes of water; trim the stems.
Add the greens to boiling water, cover and cook until tender, about 5 minutes.
Drain well, pressing on the greens with the back of a spoon to remove excess moisture.
Cut into 1-inch pieces.
Drain the onion.
Add to the beans along with greens; toss to coat.
Spoon the salad onto a serving platter or individual plates and garnish with the beets, if using.
Serve immediately.
