Words and Photos by Amanda Callahan of Callywood Farms
This is a super simple recipe that comes together with only a few minutes of hands-on time. The longest part is cooking the beets. The recipe instructions below are for using an Instant Pot, but if you don’t have one or use one, you can simply roast the beets in the oven. I like to wrap whole beets in parchment or foil. Roast at 350 for about an hour, or until you can easily pierce a knife all the way through.
You can do this with any kind of beet, but the chioggia beet is a personal favorite. Their beautiful stripes make it visually appealing, and it is super-sweet, with a slightly more subtle flavor than a traditional beet. A golden beet would be great too!
Ingredients
- 1 bundle of beets, preferably chioggia beets
- 1 can of beans, white or chickpea, drained and rinsed
- ¼ cup chopped dill
- 1 lemon, juiced
- 1 clove of garlic, minced or grated
- 2 TB EVOO
- Salt and pepper
- 2 TB chopped chives and chive flowers for garnish
Directions
- Trim the beets: Remove the greens and trim the root end.
- Cook the beets either by roasting in the oven (per instructions noted above in the intro), or in an Instant Pot. If using an Instant Pot, place whole beets on the rack insert. Add 1 cup of water to the pot. Place the top in the sealing position, and pressure cook the beets for 35 minutes. If you have the time, let the pressure release naturally. If not, wait 10 minutes and release the pressure. Let the beets cool. The skin should slip right off the beets easily. Quarter each beet and then slice.
- In a large bowl, add all the ingredients and toss to combine. Adjust seasonings to taste. Serve and enjoy!
