Beets are already beginning to pop their tiny, sprouting heads up in the garden although it will be awhile before I’m able to just walk out and pull some for dinner. Until then, the farmers’ markets are just starting up and they have baby ones that are beautiful. If you can’t find babies, the large, full-grown ones are a good choice from the grocery store. I served this salad with Garlic-Rubbed Flank Steak and Cannellini Bean Hummus.
Beet and Parsley Salad
2 bunches beets, about 6 beets total; stems and root ends removed
4 cups beet greens, stemmed and coarsely chopped; greens from 2 bunches of beets
4 tablespoons lemon juice
2 cups coarsely chopped Italian parsley
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
2 cups white beans
1 tablespoon sesame oil
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
1 tablespoon sesame seeds
In a medium stock pot, cover the beets with salted water and bring to a boil over high heat. Reduce to a simmer and cook for 20 to 30 minutes or until they are tender when pierced with a fork or small knife. Drain and let cool somewhat. Rub off the skin and slice in half and then into 1/4-inch slices.
In a large bowl, combine the rest of the ingredients except the beets and sesame seeds. Gently add the beets and combine with your hands. Transfer to a serving platter and sprinkle with sesame seeds.
Serves 4 to 6