Warm Beet, Fennel and White Bean Salad with Beet Greens Chimichurri Sauce

Adapted from Andrea Bemis

If you don’t have beet greens, or don’t like them raw, you can substitute with spinach, chard, kale, or other greens.


Beet Greens Chimichurri
4 cloves of garlic, peeled and chopped
1 cup firmly packed chopped beet greens
1/2 cup extra virgin olive oil + more to thin if need be
2 tablespoons red wine vinegar
1 teaspoon fine sea salt
a few grinds of black pepper
1/4 teaspoon crushed red pepper flakes
Garlicky White Beans
1/2 pound (about a cup) Cannellini beans or great Northern beans, soaked in water overnight, or two cans of white beans
4 fat cloves of garlic, peeled and left whole
2 bay leaves
1 teaspoon fine sea salt
Roasted Beets and Fennel
1 bunch of beets, greens removed (see above) and beets cut into 1/2 inch thick wedges
1 large fennel , or two small, trimmed and cut into 1/4 inch thick wedges (save a few fronds for garnish)
olive oil
salt and pepper
Soft boiled eggs
freshly grated parmesan cheese


Prepare the chimichurri by adding the garlic to the bowl of a food processor and processing and pulsing until it's roughly chopped. Add the beet greens and process again until it's roughly chopped. With the motor running, add the oil, vinegar, salt, pepper and crushed red pepper flakes. Process until the mixture is smooth, adding more oil to thin as necessary. Taste for seasonings and adjust as needed.

Drain the soaked beans and place them in a saucepan with enough water to cover them by 2 inches. Add the garlic cloves, bay leaves and salt. Bring to a boil. Reduce the heat to medium low, cover and simmer the beans until they are cooked through and tender. About 45 minutes to 1 hour (this depends on the freshness of your beans). Once cooked through drain the beans and garlic. Discard the bay leaves and return to the pot. Lightly mash the garlic into the beans. You want some beans to be mashed and some to retain their shape. Give the whole pot a big stir after you've mashed your garlic.
If using canned beans, sauté the garlic in olive oil (you may want to use less garlic), then add drained beans to the pan and mash.

While the beans cook, roast your veggies. Preheat the oven to 425F. Toss your chopped beets and fennel in a bit of olive oil, salt and pepper. Place on a baking sheet and roast until tender and lightly browned. About 40 minutes. Toss halfway through cooking.

While the veggies roast bring a small saucepan halfway filled with water to a boil. Gently lower a few eggs into the water and boil until cooked but still soft. About 7 minutes. Remove from the heat and place in a bowl of ice water. When cool enough to handle peel your eggs.

Divide the beans between bowls and top with the roasted veggies, eggs, and drizzle in the chimichurri. Sprinkle with freshly grated parmesan cheese and a few snips of fennel fronds.