Beets & greens salad with cannellini beans
By Marie Simmons for EatingWell (via RecipeLand)– submitted by Lori, Yorkville CSA To use as a side dish, serve warm.
Ingredients
- 2 bunches beets with beet greens
- 2 cloves garlic crushed and peeled
- ½ tsp salt
- 3 TBS red wine vinegar
- ⅓ cup extra virgin olive oil
- 1 tsp dried oregano or 2 tsp fresh oregano leaves, minced
- Freshly ground pepper to taste
- 1 15- oz or 19-oz can cannellini beans rinsed
- ¼ cup thinly slivered red onion about ½ small onion
Instructions
- Click here for instructions (RecipeLand) [link underlined to ]