Beets & Greens Salad with Cannellini Beans

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.