This is a riff on a recipe that I just got from my dear friend, Kim, who always comes up with outrageously tasty dishes that are healthy, new twists on traditional fare. Kim’s version went with marinated butter beans, canned beets, sweet onions and finely diced celery hearts. It proved to be a game-changing reinvention of the three-bean salad from the ’60s. Reinventing the three-bean salad was not her intent, but as far as I was concerned, the marinated bean salad was officially back in play.
I tried a version tonight using roasted beets, garbanzo beans, my super garlicky vinaigrette and basil. I served it over fresh spinach to bring some more green into the mix. Bill opted to serve it up sans spinach and loved it.
- 2 medium beets
- 1 Tbsp. olive oil
- 1 28 oz. can of garbanzo beans
- 1/3 cup finely diced red onion
- 1/4 cup fresh basil
- 3 Tbsp. Garlicky Vinaigrette
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- Preheat oven to 375.
- Wash and trim beets. Cut in half and place cut side down on a small roasting pan coated with 1 Tbsp. olive oil. Cook for 45 minutes or until beets are tender.
- In a large bowl, combine garbanzo beans, diced red onion, basil, salt, pepper and vinaigrette.
- When beets are tender, remove from oven and allow to cool to the touch before peeling.
- Once skins are removed, chop beets very fine and add to bean mixture. Stir to coat beets with the vinaigrette.
- Marinate for at least an hour. Serve chilled.