Ingredients:
4-6 medium beets, washed and peeled
2 oranges, zested, peeled and segmented
2 cups cooked navy beans, or one 15ounce can, drained and rinsed
¼ cup rice vinegar
3 tablespoons minced fresh dill
sea salt to taste
½ teaspoon freshly ground black pepper
4 cups mixed chopped greens (like: lettuce, radicchio, frisee, spinach, escarole, etc.)
4 tablespoon slivered almonds, toasted
Directions:
1. Place the beets in a saucepan and cover to about 1 inch over with water, the beets. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes, or until the beets are tender. Drain the beets and set aside to cool.
2. Once the beets have cooled, cut them into wedges and place them in a large bowl. Add the orange zest and segments, navy beans, rice vinegar, dill, salt and pepper to the beets. Toss lightly to combine.
3. To serve, divide the mixed greens among 4 plates then top with the beet salad and garnish with the toasted almonds.
Serves 4