Veggie and bean saute with roasted beets.
Cannellini Beans with Roasted Beets and Broccoli Raab
- 2 (14.5 ounce) cans organic cannellini beans, rinsed
- 6 cups raab (broccoli rapini/rabe)
- 2 medium-large beets, peeled and quartered
- 2-3 cloves of garlic, minced
- 1 medium shallot, finely diced
- olive oil
- coarse salt and pepper
Preheat your oven to 400 degrees.
Take a large sheet of aluminum foil and drizzle a little olive oil on it. Place your prepped beets in the oil and season lightly with salt and pepper. Bring foil over to make a small pouch and seal the edges by folding them on themselves. Roast beets 40-45 minutes or until they are pierced easily.
While beets are roasting, sauté garlic and shallot in olive oil.
Rinse your raab and discard the tough ends of the stalks. Chop remaining raab into 1” pieces (you may eat the stalks also).
Add raab and beans to garlic and shallot and heat through until raab is tender.
When beets have finished roasting, allow them to cool for a few minutes and then slice them into bite sized chunks. Add the chopped, roasted beets to the bean and raab mixture.
Toss with a little extra olive oil and season with salt and pepper to taste. So good.