From the Pantry Butler kitchen

Beets, Beans, and Greens

Name: Beets, Beans, and Greens
Yield: 6 servings
Ingredients: 1/4 cup lemon juice (or vinegar); 1 garlic clove, finely chopped; 2 teaspoons mustard; salt and pepper — to taste, optional; 2 tablespoons vegetable oil — or cooking oil of your choice; 2 cups sliced cooked beets, fresh or low-sodium canned; 1 head of lettuce, washed and torn into pieces; 2 cups cooked beans, rinsed — any kind

6 servings

This salad is full of protein and nutrients thanks to its bright beets and cooked beans. USDA MyPlate Kitchen — University of Maryland Cooperative Extension — Food Supplement Nutrition Education Program (public domain), via myplate.food

Ingredients

1/4 cup lemon juice (or vinegar)
1 garlic clove, finely chopped
2 teaspoons mustard
salt and pepper — to taste, optional
2 tablespoons vegetable oil — or cooking oil of your choice
2 cups sliced cooked beets, fresh or low-sodium canned
1 head of lettuce, washed and torn into pieces
2 cups cooked beans, rinsed — any kind

Method

Wash hands with soap and water.
To make dressing, combine lemon juice, garlic, mustard, oil, salt and pepper (optional) in a large bowl.
Place the sliced beets in a small bowl.
Toss 1 tablespoon of the dressing with the beets to coat.
Toss the greens and beans with the remaining dressing in the large bowl.
Place onto plates and top with beets.

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