Patience is required for this beautiful and flavorful, savory salad. The Royal Corona beans need to soak overnight and then cooked on the stove. Afterwards, I dressed them in a vinaigrette of lemon juice, olive oil and thyme. They need to sit in this dressing overnight for the flavor to permeate the bean. However, that creamy tart bean tastes soooo good with the sweet roasted root vegetables! It is a real treat and worth the forethought.
Roasted Vegetable Salad with White Beans
½ pound Royal Corona beans or any white bean or 2 cans white beans, rinsed
¼-1/3 cup lemon juice
¼-1/3 cup extra-virgin olive oil
2-3 teaspoons fresh thyme
1 large sweet potato, diced
1 large carrot, sliced horizontally
1 rutabaga, peeled and diced
1 onion, cut into wedges
1 parsnip, sliced horizontally
1 white or red potato, diced
2 beets, red and golden, diced
Salt and pepper to taste
1. Soak beans 12-24 hours. Rinse and place in pan with lots of water, covering the beans at least 2 inches. (Adding a carrot, celery stalk, ½ onion and bay leaf is optional) Boil until tender. Strain beans. Or replace dried beans with canned beans.
2. Place lemon juice, olive oil and thyme in a bowl large enough to hold and mix white beans. Stir to incorporate and add ½ teaspoon salt. Add drained beans. Mix thoroughly and refrigerate overnight. Although they are swimming in dressing, they will absorb it and you want extra to spoon over roasted vegetables.
3. Preheat oven to 425 degrees. Prepare vegetables. Cut in uniform size for uniform cooking. I placed the vegetables on three sheet pans. Put red beets together on one section of sheet pan to prevent all the vegetables turning red! Drizzled with grapeseed oil and salt and pepper. Mix vegetables with your hands to evenly coat them with oil. Bake for 25 minutes or until tender.
4. Place roasted vegetable on salad plate with white beans and drizzle more dressing from beans over the entire salad. Enjoy! - 10 days ago