2-3 Pounds Beets
1-Can Navy Beans
1/4 Cup Rice Vinegar
2 Tablespoons Minced Dill
Salt and Pepper to Taste
Slivered Almonds (garnish)
Place beets (about 2-3 pounds) in a saucepan and cover with water. If the beets had the beet greens attached when you purchased them, please cut those off and save for another dish. Beet greens are very nutritious and can be used in soups and other dishes.
Being the water to a boil, cover, reduce the heat and simmer for 20-30 minutes. The beets should be tender when done, you should be able to easily slide a knife or fork into and out of them. Drain the beets, set them aside to cool. Peel or rub the skins off. If you do that after the beets are cooked, then they were retain their beautiful deep red color.
Once the beets are cooked and peeled, slice them into wedges and place them in a large bowl. Add 2 oranges, peeled and segmented, and zested. Add 1 can navy beans, drained and rinsed. Add 1/4 cup rice vinegar, 2 Tablespoons minced dill, salt and pepper to taste. Adding salt wakes up the taste buds. Toss lightly to combine.
Serve over mixed salad greens, top with the beet salad and garnished with slivered almonds. Serves 4. Enjoy 🙂