Beet It – Linda D’s “Beets and Bean” Side Dish

When someone tells me a recipe is their family’s “Go To” side dish, I listen and take notes.

A “Go To” dish is a recipe everyone in the family loves, including the cook. If the cook loves to make it and the family loves to eat it, we should listen up.

Linda D. of 8:30am Concord fame sent in this recipe. She didn’t just tell me that the contrast in color is delightful and the taste is really excellent, she told me this was her family’s “Go To” dish. Guess who wrote it down to make? You should too.

 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

1.Scrub and quarter beet; wrap in foil and roast at 450 for about 30 mins. Cook until tender.

2. Place onion in a bowl, cover with boiling water, let stand 15 mins.

3. Blanch green beans in boiling water for about 3-4 mins.; plunge into cold water.

4. Drain onions, toss with salt, pepper and vinegar; set aside.

5. Skin and slice cooled beets.

6. Whisk together:

• 1/2 teaspoon sea salt
• 1/8 teaspoon cayenne
• 1 small clove garlic, crushed
• 1 Tablespoon Dijon mustard
• 1 teaspoon honey
• 2 Tablespoon fresh lemon juice
• 2 Tablespoon Olive Oil

7. 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 mins before serving. This will serve 4.

Give this recipe a try – you’ll be glad you did!

To your best health,

Nancy