Beets and Beans – A Delicious Summer Salad
This recipe is really excellent. I love roasted beets. They are sweeter making them this way than any other way of cooking beets. Combining them with a crisp green beans and a tangy vinegar dressing is superb. As a kid I would have turned my nose up at this. I'm glad I've expanded my horizons to include these onto my plate. I'm grateful my mom didn't give up trying to find a way to get me to taste them.
Beets and Beans
1 thinly sliced red onion
1/4 teaspoon salt
pinch of fresh ground pepper
1 Tablespoon cider vinegar
1 pound green beans, trimmed
1 large beet
Scrub and quarter beet; wrap in foil and roast at 450 for about 30 minutes until tender. Place onion in a bowl, cover with boiling water, let stand 15 minutes.
Blanch green beans in boiling water for about 3-4 minutes.; plunge into cold water. Drain onions, toss with salt, pepper and vinegar; set aside. Skin and slice cooled beets.
For the Dressing.
1/2 teaspoon sea salt
1/8 teaspoon cayenne
1 small clove garlic, crushed
1 Tablespoon Dijon mustard
2 Tablespoon fresh lemon juice
2 Tablespoon Extra Virgin Olive Oil
Now: drain onions and squeeze dry. Toss half with beets, other half with beans. Arrange the beets and beans on a serving platter--very lovely, the contrast!--Pour dressing over veggies, let stand 15 minutes before serving.
To make this a complete meal, I like to make Perfectly Simple Salmon.
To turn this into a salad: lay the beets and beans on top of a bed of baby spinach. Top with the rest of the dressing.