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

(6 -8 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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