Warm White Bean and Broccoli Salad with Balsamic Beets

Adapted from Robin Asbell

4-6 Servings

Ingredients

• 1 (15-oz.) can sliced beets, drained

• 2 tbsp. balsamic vinegar

• 3 tbsp. extra-virgin olive oil

• 1 tbsp. coconut nectar or maple syrup

• 2 tbsp. fresh thyme

• 2 garlic cloves, minced or pressed

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1 stalk broccoli

• 1 (15-oz) can white beans, drained

Instructions

Stack the beets, then slice into julienne strips. In a 2-cup measuring glass, combine the balsamic vinegar, olive oil, coconut nectar or maple syrup, thyme, garlic, salt and pepper, and whisk to combine. Add the beets and stir gently to coat. Allow beets to marinate as you prep the salad.

Set up a steamer and bring the water in the bottom to a simmer. Slice the broccoli into large florets with long stems attached. Peel the broccoli stem and slice the stem. Place the white beans in the steamer with the broccoli on top and steam for 2 to 3 minutes, until the broccoli is crisp-tender and the beans are heated.

Transfer the beans and broccoli to a serving bowl. Use a slotted spoon to hold the beets in the measuring glass as you drizzle the beans and broccoli with the dressing. Pile the beets on top of the warm bean-broccoli mixture. Serve immediately. Leftovers can be stored in the refrigerator for up to 4 days, but expect the color to darken.

Note: Save time and effort by using canned beets and white beans. The red of the beets will tint the dressing and paint the white beans pink. From Robin Asbell.