Beet Salad with Beans

A variety of vegetables can be used, cut into bite sized pieces.

2 bunches beets with green tops

2 cloves garlic, crushed

3 Tbls. red wine vinegar

1/3 cup olive oil

1  tsp. oregano

salt and pepper to taste

1 cup pinto, kidney or white beans

1/4 cup thinly sliced red onion

•  Roast or steam beets. Peel and cut into wedges.

•  Mash garlic and salt into a paste. Transfer to bowl. Add vinegar and stir, add oil, oregano and pepper. Whisk until blended.

•  Add 1 Tbsp. of dressing mixture to beet wedges, toss to coat. Add beans to the beet/oil mixture and stir.

•  Soak onion in cold water for 10 minutes until ready to use.

•  Bring 2 cups water to boil. Wash beet greens, trim stems. Add greens to water, cover and cook until tender, about 5 minutes. Drain well, cut into 1 inch pieces.

•  Drain onion and add to the beans along with the beet greens. Add to wedge-cut beets and toss all.

Makes 4 servings.

Posted in FoodBank CookBook

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