Warm Beet, Fennel & White Bean Salad With Beet Greens Chimichurri

This Warm Beet, Fennel & White Bean Salad is more than just a salad—it's a hearty, satisfying dish that brings together the earthy sweetness of roasted beets, the subtle licorice flavor of fennel, and the creamy richness of garlicky white beans. Topped with a vibrant beet greens chimichurri, this salad truly celebrates seasonal produce and is perfect for a wholesome main course. Adding soft-boiled eggs and a sprinkle of freshly grated Parmesan cheese makes it even more luxurious, offering a wonderful balance of textures and flavors that will leave you feeling nourished and satisfied.

This dish is not only delicious but also packed with nutrients. Beets are high in antioxidants and nitrates, which improve blood flow and lower blood pressure. Fennel is rich in fiber and vitamins, while white beans provide protein and fiber, making this salad a well-rounded meal that’s healthy and filling. The beet greens chimichurri adds a fresh, tangy flavor, beautifully tying all the elements together.

Ingredients

Beet Greens Chimichurri

• 4 cloves garlic, peeled and chopped
• 1 cup firmly packed chopped beet greens
• 1/2 cup extra virgin olive oil (plus more to thin if needed)
• 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 Cannellini beans or Great Northern beans, soaked in water overnight
• 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 and beets cut into 1/2-inch thick wedges
• 1 large fennel bulb, trimmed and cut into 1/4-inch thick wedges (save a few fronds for garnish)
• Olive oil
• Salt and pepper

Toppings

• Soft-boiled eggs
• Freshly grated Parmesan cheese

Directions

Prepare the Beet Greens Chimichurri

1. Process the Ingredients:
   Begin by making the chimichurri. Add the chopped garlic to the bowl of a food processor and pulse until it is roughly chopped. Add the beet greens and pulse until everything is roughly chopped and well-mixed.
2. Blend the Chimichurri:
   With the motor running, slowly pour in the olive oil, followed by the red wine vinegar, salt, black pepper, and crushed red pepper flakes. Continue processing until the mixture is smooth, adding more olive oil if necessary to achieve a pourable consistency. The chimichurri should be vibrant and well-balanced, with the bright flavors of the beet greens shining through. Taste and adjust the seasoning as needed. Set aside to allow the flavors to meld.

Cook the Garlicky White Beans

1. Prepare the Beans:
   Drain the beans that have been soaked overnight and transfer them to a large saucepan. Cover the beans with water, ensuring the water level is about 2 inches above the beans. Add the whole garlic cloves, bay leaves, and sea salt to the pot.
2. Cook the Beans:
   Bring the beans to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let the beans simmer gently until they are tender, about 45 minutes to 1 hour, depending on the freshness of your beans. Stir occasionally to ensure even cooking.
3. Finish the Beans:
   Once the beans are fully cooked, drain them, reserving a small amount of the cooking liquid. Discard the bay leaves. Return the beans to the pot and lightly mash the garlic cloves into the beans using a fork or potato masher. You want to achieve a creamy texture with some whole beans still intact. Stir everything together, adding some reserved cooking liquid if the beans seem dry.

Roast the Beets and Fennel

1. Prepare the Vegetables:
   Preheat the oven to 425°F (220°C). In a large bowl, toss the beet wedges and fennel slices with a generous drizzle of olive oil, salt, and pepper until evenly coated.
2. Roast the Vegetables:
   Spread the vegetables in a single layer on a baking sheet, ensuring they have plenty of space to roast evenly. Roast in the oven for about 40 minutes, tossing the vegetables halfway through cooking to promote even browning. The beets should be tender and slightly caramelized, while the fennel should be golden and fragrant.

Prepare the Soft-Boiled Eggs

1. Boil the Eggs:
   While the vegetables are roasting, fill a small saucepan with water and bring it to a boil. Carefully lower the eggs into the boiling water and cook for about 7 minutes for a soft yolk. Adjust the cooking time if you prefer a firmer yolk.
2. Cool and Peel:
   Remove the eggs from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking. Once cool, peel the eggs and set them aside.

Assemble the Salad

1. Build the Salad:
   To serve, divide the garlicky white beans between bowls as the base of the salad. Top each bowl with a generous portion of the roasted beets and fennel.
2. Add the Final Touches:
   Slice the soft-boiled eggs in half and place them on the salad. Drizzle everything with the beet greens chimichurri, allowing the vibrant green sauce to pool around the vegetables and beans.
3. Garnish and Serve:
   Finish the salad with a sprinkle of freshly grated Parmesan cheese and a few snips of reserved fennel fronds for an added touch of flavor and color. Serve the salad warm, enjoying each bite's combination of textures and flavors.

Additional Tips

• Make-Ahead: The beans, chimichurri, and roasted vegetables can all be prepared in advance, making this salad a great option for meal prep. Simply reheat the beans and veggies before assembling the salad.
• Variations: This salad is highly adaptable. For a different take, you can add roasted vegetables like carrots or sweet potatoes or swap the soft-boiled eggs for poached eggs or crumbled feta cheese.
• Serving Suggestions: Pair this salad with a slice of crusty bread to soak up the chimichurri and any juices. It’s also a great side dish for grilled meats or a standalone vegetarian meal.

This Warm Beet, Fennel & White Bean Salad with Beet Greens Chimichurri is a delightful blend of flavors and textures, perfect for any meal. It’s a satisfying, nutritious dish that highlights the best seasonal produce, making it a must-try recipe for anyone looking to enjoy a wholesome, hearty salad.