Beets and Greens Salad with Cannellini Beans
First of all I do NOT like beets. My wife has tried for years to find a recipe that I would like. We grow them every year in our garden, yet she is the only one that will eat them. After making this recipe I am in love! This recipe was sooooo good! So if you need to do something with all those beets in the garden, or from the store, give this one a try. Here is the recipe my wife gave me to add:
(Cannellini Beans are also known as White Kidney Beans)
2 bunches beets with unblemished greens, or 8 cups lightly packed beet greens
2 cloves garlic, crushed and peeled
1/2 teaspoon salt
3 Tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano, or 2 teaspoons fresh oregano leaves, minced
Freshly ground pepper, to taste
1 15-ounce or 19-ounce can cannellini beans, rinsed
1/4 cup thinly slivered red onion, (1/2 small onion)
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, 1 1/4 to 1 1/2 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 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 1/2-inch wedges. You should have about 2 cups. Place in a medium bowl. (Reserve 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,k 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. Serve immediately.
I use apple cider vinegar because it is what I have on hand. I love this recipe! It is so delicious and good for you. My husband who doesn’t love beets, loves this dish! What a great way to use all the vegetable also. (I found this recipe somewhere and claim no credit for it.)
~Heather in the Kitchen!