Beets & Greens Salad with Cannellini Beans
Sometimes beets in the market have beautiful, unblemished, tender greens attached. When that happens, blanch the greens and toss with beans and vinaigrette, using some of the beets to garnish the salad, as in this recipe. Use the leftover cooked beets for other dishes. If you buy beet greens on their own, you can make the salad just with them. Either way is delicious.
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days.
Soaking the onion in ice water for 10 minutes or more renders it less pungent and more crisp.
1 starch, 2 1/2 vegetable, 1/2 lean meat, 3 1/2 fat