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« Marinated Lamb Kebabs with Onions, Peppers and Nectarines | Main | Summer Squash and Fresh Corn Soup »

Salad of Chiogga Beets and Romano Beans

Salad of Chiogga Beets and Romano Beans

 

Last week in the farm share box we had -- along with summer squash, kale, tomatoes, cucumbers, celery and parsley --  beets and green beans, two of my favorites. But they were both unfamiliar versions so I checked in with the Veggievangelist herself, Alanna Kellogg at A Veggie Venture.

Romano BeansAlanna instantly identified the newcomers:  romano beans -- a broader, flatter bean than the usual variety -- and chiogga beets. The beets were such a bright red that I first thought they were radishes, but when they had been roasted  they were a pale translucent pink, slightly redder on the root end. Their taste was earthy and sweet, with a silkier mouthfeel than the deep maroon variety.

Chiogga BeetsI have my regular routines, and with beans I usually blanch them and then season them with salt or sometimes a fresh herb while they are still warm. Great in salads or all by themselves. With beets I nearly always just roast them and skin them and then use them in salads. So, after going through the usual routines with these two (the beans were a little tougher than regular string beans so they took a little longer in the boiling water) I had the idea to bring them together in what seemed to me to be a perfect midsummer salad -- with some sweet onions, a few slivers of blanched baby carrots and a dijon vinaigrette dressing they were a perfect addition to a casual supper of poached fresh fish and fresh corn on the cob.

By the way, Alanna has more great ideas for these two vegetables: see Chiogga Beets with Horseradish Cream and Garlicky Romano Beans - take note, by the way, in the bean preparation, of the rosemary-infused oil(!).

Chiogga Beet and Romano Bean Salad

1 bunch chiogga beets
1 lb romano beans, stems removed
4 thin slices vidalia onion
2 baby carrots, scrubbed
2 cloves garlic, minced
3 T olive oil
1 T dijon mustard
1 tsp balsamic vinegar
1/4 tsp sugar
1 C water
salt, hot sauce to taste
1 T flat-leaf Italian parsely, chopped

Coat the beets in a little olive oil and roast, uncovered, at 400º until fork-tender (about an hour). Allow to cool completely and then remove the roots and stem ends and slip off the skins. Slice.

Blanch the carrots in boiling salted water until just starting to be tender, then shock in cold water, slice and set aside.

Blanch the beans in the boiling salted water until they just start to give to the tooth. Remove to a bowl of ice water, swirl around for a few seconds to cool quickly, then drain and spin in a salad spinner. Dry further with a paper towel, then mix with the olive oil, vinegar, garlic, and mustard. Season to taste with salt and hot sauce. Marinate refrigerated overnight.

Mix the sugar and water and soak the onion slices in the mixture for 15 - 20 minutes. Drain and shake dry.

Combine the beet slices, onion. carrot slices and marinated beans and toss gently. Adjust seasoning. Serve at room temperature, garnished with a scattering of the parsley if desired.

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Comments

I swear, I feel a cool breeze all the way here to 105 in the shade. It must be the salad ...

Our chiogga beets are not ready to eat but we have been eating our regular reds. Nothing like a fresh beet! We are awash in green beans so I might try out your recipe!

Oh and that rosemary infused olive oil sounds dreamy here but would also go well in so many other applications!

Stephen,
Sounds perfect.

There must be something in the air. I did romanos two nights ago: they are my new favorite bean. We're definitely growing them in our garden next year. My treatment: steam the beans al dente, then toss in sautéed garlic with some barely-wilted cherry tomatoes.

The Wednesday Chef, too, did a Russ Parsons recipe for braised romano beans with cherry tomatoes. More complex than mine, and it looked delicious.

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