Salad Days: Boost Your Health and Happiness with 75 Simple, Satisfying Recipes for Greens, Grains, Proteins, and More by Amy Pennington

Author:Amy Pennington [Pennington, Amy]
Language: eng
Format: epub, azw3
ISBN: 9781632170859
Publisher: Sasquatch Books
Published: 2017-04-03T17:00:00+00:00

I was recently taking a class and this salad was easy to pack, hearty enough to sustain me through the afternoon, and light enough that I didn’t grow sleepy. The sweetness from the beets and raisins really adds flavor, and there is a generous amount of vinaigrette for the beans to soak up. Topped with bitter radicchio and mild-flavored endive, this salad is a great go-to lunch dish.

► Preheat the oven to 425 degrees F.

► Scrub the beets free of all dirt. In a shallow baking dish, put the beets, toss them with 1 tablespoon of the oil, and season to taste with salt and pepper. Cover the baking dish with aluminum foil and roast until the beets can be pierced through the center with a knife but are still firm, 50 to 60 minutes. Once beets are cooked through, remove them from the oven and let them cool slightly before rubbing off the skins with paper towels. Cut each beet into sixths, season to taste with salt and pepper, and set aside.

► In a large stockpot over high heat, cover the beans with 1½ inches of water and add enough of the salt so the water tastes mildly salty. Bring to a boil, then reduce the heat to medium low, simmering until the beans are just tender, about 1 hour. Remove from the heat and set aside, covered, to steam the beans until soft and creamy, 15 to 30 minutes more. Check the texture of the beans every 10 minutes. (Be sure not to overcook and break them down.) When the beans are creamy and tender, drain any excess water and cool them slightly by spreading them on a large baking sheet in a single layer.

► In a small bowl, add the raisins and soak with the vinegar for at least 20 minutes, up to an hour.

► While the beans are cooling, in a large bowl, put the shallot, vinegar and raisins, honey, preserved lemon, and the remaining 5 tablespoons oil. Let the mixture sit for 10 minutes, curing the shallots. Stir in the beets and let it sit for 10 minutes more. Stir in the radicchio, endive, and beans. Season to taste with salt and pepper and serve.

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