Rosy Beet and Bean Salad

By Louise Polli

Here is a refresh­ing and col­or­ful sum­mer sal­ad that can be made ahead and refrig­er­at­ed for din­ner. We like the Tra­di­tion­al Bal­sam­ic Vine­gar (aged 18 years) from Sarato­ga Olive Oil Com­pa­ny. Once you have enjoyed its smooth and mel­low fla­vor, oth­ers will seem harsh­ly acidic by comparison.

  • 3 medi­um (about 3”) fresh beets 
  • 2 cans (15 ounces each) gar­ban­zo beans 
  • 1 medi­um (about 2”) Vidalia onion 
  • 2 Tbs. cilantro, chopped 
  • ¼ cup extra vir­gin olive oil 
  • ¼ cup bal­sam­ic vine­gar, prefer­ably from Sarato­ga Olive Oil Company 
  • Salt and pep­per to taste

(68 servings)

Boil beets until ten­der, around 1 hour. Cool and peel. Thor­ough­ly rinse and drain gar­ban­zo beans. Dice onion. Cut cooled beets into ¼ to ½ inch cubes. Chop cilantro. Com­bine all in a large bowl with olive oil and vine­gar and stir. Sea­son to taste as desired. Chill to blend fla­vors. Gar­nish with addi­tion­al cilantro before serving.

Summer 2018

Volume 36 , Number 3

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