{spring recipe} Beans, Beets & Sorrel Salad

Editor’s Note: Ellie Markovitch of storycooking.com is back with another seasonal recipe, this time with sorrel. -Christina

bean beet and sorrel salad1photo by Ellie Markovitch
The weather here is still fighting between late winter and springtime, but last week, I got a taste of Spring from Rebekah Rice’s 9Mile farm green house — a bunch of “azedinha” as we call them in Brazil. You may know it as Sorrel. 

As a kid, I would eat azedinha (translates little sour leaves) from my mom’s herb garden. I am excited to try to grown my own this year.
In this recipe, I paired them with beans and roasted beats. It is an amazing flavorful herb/leaf, not just to add to salads, but soups and smoothies. You can cook the bean and the beets in advance and assemble the salad when you are ready.

bean beet2photo by Ellie Markovitch


For the beets

  • 3 beets, sliced
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • Mix all ingredients and roast at 400F for 45 minutes

bean beet3photo by Ellie MarkovitchTaste the beets!

bean beet4photo by Ellie Markovitch
For the beans

  • 1 pound of dried navy beans

Wash the beans, removing any stones and drain. In a pressure cooker I add enough water to cover the beans by 2 inches. I have a weighted-jiggle top pressure cooker and when it begins to rock I know the pressure is reached. I close the pan I set the timer for 5 minutes. Turn the pot off and let the steam come out by itself. This makes the perfect “al dente” navy beans for a salad. (Follow instructions for your pressure cooker attaching the lid, reducing steam pressure, and opening the pot when cooking is completed).

bean beet5photo by Ellie Markovitch
For the salad

  • Toss roasted beets, beans, walnuts, a few slashes of vinegar and a tablespoon of olive oil. Add to shreddedsorrel, Top the salad with goat cheese and drizzle olive oil to serve.

bean beet6photo by Ellie Markovitch

“servido” served!

bean beet7photo by Ellie Markovitch
And one for the road.

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Categories: Proteins, recipe, Spring, Travel, Vegetarian

Author:Ellie M

I am a multimedia storyteller and creator of storycooking.com. I use food as a starting point for conversations. My journey started when I realized food and cameras are at the center of my life and art. Food and cameras are the tools I use to communicate and build interpersonal connections and community. I live in Troy, New York with my husband, two children and our dog Abi. I was born in Brazil and spent most of my childhood weekends on my grandparents’ small farm. There was a story behind everything we did with our food, from how it was picked to how it was cut and cooked.

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4 Comments on “{spring recipe} Beans, Beets & Sorrel Salad”

  1. April 24, 2013 at 6:15 am #

    This looks delicious and I love salad in a jar!

    • April 24, 2013 at 8:45 am #

      thanks Tammy– it is a hearty and filling salad!

  2. April 24, 2013 at 8:48 am #

    Reblogged this on Story Cooking and commented:
    Check out my recipe on FSC!
    You know of my love for beans and beets. But I also love sorrel leaves — in Brazil we call them “azedinha”

  3. May 1, 2013 at 7:06 am #

    Ah — beautiful way to use those beets in the fridge.

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