Beets & Greens Salad with Cannellini Beans
- Number of Servings: 2
Ingredients
1 bunches beets with unblemished greens, or 4 cups lightly packed beet greens (you can substitute it with swiss chard/spinach)1 cloves garlic, crushed and peeled1/4 teaspoon salt1.5 tablespoons red-wine vinegar40ml extra-virgin olive oil0.5 teaspoon dried oregano, or 1 teaspoon fresh oregano leaves, mincedFreshly ground pepper, to taste0.5 (15-ounce or 19-ounce can) cannellini beans, rinsed1/8 cup thinly slivered red onion, (1/4 small onion)
If using beets, preheat oven to 400°F. Cut greens from beets, leaving about 1 inch of stem attached; reserve about 4 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 the 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 2 of them and cut into 1/2-inch wedges. You should have about 1 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 1 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.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SPARKHEBA.
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 1 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.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SPARKHEBA.
Nutritional Info Amount Per Serving
- Calories: 230.6
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 597.7 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 6.2 g
- Protein: 8.0 g
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