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Warm Beet, Broccoli, and String Bean Salad

Description

This colorful recipe has an undeniable wow factor. We happened to have beets, broccoli, and string beans in the garden and this is what Chef Valerie did with it. Here’s a warm salad that’s delicious, nourishing and exquisite to look at. It’s hard to ask for more.

Ingredients

6
Beets (medium, boiled until soft and the skins removed under cold water)
2 heads
Broccoli ( trimmed and blanched, with large florets cut into a few smaller pieces)
4 cups
String Beans (trimmed, blanched and cut into bite-size pieces)
1⁄4 cup
Chives (chopped)
1⁄4 cup
Flat Parsley (chopped)
2 teaspoons
Granulated Garlic
1⁄4 cup
Apple Cider Vinegar
2 tablespoons
Olive Oil
1
Lemon (juiced)
 
Salt & Pepper (to taste)

Summary

Yield
Servings

Instructions

  1. Cube skinned beets and place in a large bowl.
  2. Add blanched broccoli and cut string beans to bowl. Add apple cider vinegar while the vegetables are still warm to enhance absorption and lightly toss. Let sit five minutes.
  3. Add chives, parsley, and granulated garlic.
  4. Add olive oil, lemon juice, and salt and pepper to taste.
  5. Toss lightly and serve warm.