Trim the leaves from the beets. Scrub the bulbs and wash well. Add the whole bulbs to a large saucepan of salted water, bring to the boil, then reduce the heat and simmer, covered, for 30 minutes, or until tender when pierced with the point of a knife.
Remove the beats with a slotted spoon; set aside to cool. Add the beans to the boiling beet water and cook for 3 minutes, or until just tender. Remove with a slotted spoon and plunge into a bowl of cold water. Drain well.
When the beets have cooled enough to be handled, using a paper towel, remove the skin of the beet and cut the bulbs into thin wedges.
For the dressing, put the red wine vinegar, oil, garlic, capers, 1/2 teaspoon each of salt and pepper in a screw-top jar and shake.
To serve, divide the beans, beetroot leaves, and bulbs among four serving plates. Crumble goat cheese over the top of each and drizzle with dressing.
Serve with fresh crusty bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (70%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 19.6mg||6 %|
|Sodium 194.9mg||7 %|
|Potassium 151mg||4 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 2.9g|
|Protein 6.4g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 137
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