Warm Beet, Beans, and Greens Salad

1 bunch of beets w/ greens – about a pound

1 can of cannellini beans, drained

1 small head of escarole or raddichio

olive oil

Dressing

2 tbsp olive oil, 1 tbsp balsamic

Separate the beets from the greens, wash both, removing the stems from the greens (compost!).

Boil beets a lightly salted water in a medium saucepan until tender, about 20 – 25 minutes.

Meanwhile, saute beet greens and cannellini beans in 1-2 tbsp olive oil until greens are just wilted.

When beets are tender, drain (save water for compost! or plants!).  When just warm enough to handle, peel off skins.  Skins should slip off pretty easily with a pinch of your fingers.  Thinly slice beets.

Toss beets, greens, and beans together with escarole and salt and pepper to taste.

My husband also threw some goat cheese on his!  Enjoy!

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