This salad is complicated, but worth the trouble. Not only was it completely delicious, it felt pretty righteous what with the amaranth, beets, beans, and greens.
So, you kind of have to do this one in steps but here are all the ingredients:
- 5 medium/small beets, grated
- 1 small sweet onion, chopped small
- 1 leek, white part only, minced
- 2 cups green beans, roughly chopped
- 4 cloves garlic, chopped small
- a mixture of salad greens, arugula, and amaranth greens.
- goat cheese
- 1 tablespoon butter
- olive oil
- dried oregano
- salt & pepper
- walnuts (optional)
So, first, combine the grated beets with the leek and onion in a baking dish with a teaspoon of olive oil. Add salt and pepper. Roast at 400 for about 25 minutes. Check and stir every so often.
Meanwhile, clean and prep the green beans and garlic. Melt a tablespoon of butter and 2 teaspoons of olive oil in a frying pan with a light sprinkle of dried oregano, salt, and pepper. Add the garlic and cook on low heat until it starts to turn transparent. Add the green beans and stir constantly on slightly higher heat. after five minutes add a few handfuls of water (probably 2-2 1/2 tablespoons) of water. Stir to combine then turn the heat down a little bit and cover so the beans will steam. It should take about seven minutes, stirring every few minutes. Be sure the garlic and olive oil mix doesn’t burn-check often.
Combine all your wonderful salad greens in a big bowl. You can splash a little balsamic vinegar on them if you like.
Now, the green beans and the beets should both be done. Either combine them with the salad greens in the larger bowl, or mix them in your bowl individually. Top with crumbled goat cheese and crushed walnuts.