Beet and bean salad
Description
Minimum effort — excellent result. To make the salad: Preheat the oven to 170 degrees. Wrap the red beet in parchment paper, then in foil. Repeat with the yellow beet. Roast the beets in the oven until tender, 60 to 65 minutes. Let cool, then peel and cut in half. Place the red and yellow beets into separate bowls. Add beans to the bowl with the yellow beet. Season both red and yellow beets with thyme, salt, and pepper. Prepare the sauce: Heat 1 teaspoon of oil in a medium skillet over medium heat. Add the onion and sauté, stirring, for about 30 minutes. Add thyme and 1 tablespoon of vinegar. Cook for 2 minutes. Transfer to a food processor and blend until smooth. Add water, salt, pepper, the remaining 2 teaspoons of oil, and 1 tablespoon of vinegar. Blend until well combined. Mix half of the sauce with the red beet and the other half with the yellow beet. Combine both beet mixtures and add the shoots. Toss gently. Garnish with nasturtium flowers if desired and serve immediately. Can be served right away.