Ingredients:
Salad:
4 beets, cooked until tender, peeled and cut into ½-inch cubes
1 pound green beans, cooked until tender, and cut into 1-inch pieces
1½ cups cooked white beans
1 small red onion, diced
2 tablespoons capers
Dressing:
¼ cup fresh dill
2 cloves garlic
3 tablespoons red wine vinegar
1/3 cup olive oil
sea salt and freshly ground pepper
Directions:
1. Combine beets, green and white beans, onion, and capers in a salad bowl.
2. To make the dressing: Place the dill, garlic, and vinegar in the bowl of a food processor; process until smooth. Add the oil slowly, until the dressing is emulsified. Season with salt and pepper and pour over the beet and bean mixture. Toss well to combine.
DRIED BEAN COOKING NOTE: Soak beans in water overnight. Drain. In a large pot of boiling water add 1 cup of dried beans, 1 small peeled onion, a bay leaf, and a teaspoon of freshly ground black pepper. Simmer, partially covered, about 45 minutes, or until tender. Drain and discard the bay leaf and onion.
Serves 4