Editor’s Note: Ellie Markovitch of storycooking.com is back with another seasonal recipe, this time with sorrel. -Christina
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.
RECIPE: BEANS, BEETS & SORREL SALAD
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
- 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).
- 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.