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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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Salad
Cuisine Italian
Servings 5 servings

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
 

Keyword budget-friendly, dairy-free, gluten free, root-to-tip, salad, side dish, vegan, vegetarian