The beets color this warm winter salad a delightful purple, but if you like to keep colors separate, add the beets last. This salad good on its own as a side dish, or as a base for pan-fried fish or chicken.
I don’t use canned beans, but if you must, make sure to rinse them several times to avoid the unpleasant metallic “canned” flavor.
Winter Salad with Beans, Potato & Roasted Beets
- 1 cup dried cannelloni, great northern, or kidney beans, soaked overnight (I used the mix of beans)
- 1 small red onion, finely chopped
- 1/3 cup extra olive oil
- 2 Tbsp. red wine vinegar
- 4-5 medium red beets, roasted, peeled and sliced (or boiled)
- 5-6 small potatoes, boiled in their skin and cut into bite-sized pieces (I used purple potatoes, but new potatoes would be very good for this salad)
- 2 cloves of garlic, minced
- 3-4 Tbsp. fresh herbs, finely chopped (cilantro, parsley)
- salt and freshly ground pepper
Drain the soaked beans and place in a clean pot with fresh water to cover.
Bring slowly to a simmer and cook until the beans are tender, about 20 - 25 minutes, depending on the age of beans.
Drain and while still warm, combine in a large bowl with the onion, oil, vinegar, beets, garlic, fresh herbs, and potatoes.
Season with salt and pepper and serve at room temperature.
Dried beans benefit from overnight (6-8 hours) soaking in water to cut down on cooking time. The value of beans will increase about 2-3 times, so make sure you cover them with plenty of water, at least 3 cups of water for every cup of beans.