Lite Bites: Lima Beet Salad

You're either a lima bean person or not.  If not, I would suggest using edamame or even green beans.  The texture contrast and the flavors here are a perfect combo on sweet and savory.  I scored some ultra ripe golden and candy cane striped Chioggia beets at a farmer's market last weekend. The colors speak for themselves.  If you can't find goldens or Chioggias, red beets work just as well. 



Chioggia and Golden Beets wtih Limas

For amounts, it really depends on how much you want.  2-3 small or 1-2 large beets per person is probably a good rule.  I went, roughly,  2 to 1 on the beet to lima proportion. 

Bunches of beets
Limas
Extra Virgin Olive oil
Lemon juice
Red wine vinegar
Salt

Cooking the beets:

1. Roast or boil?  Do whatever you want.  If you roast, wrap in foil and cook for about 35-40 minutes in a 400 degree oven.  Or, boil on stove top for about 25-30 min.  They are done when easily pierced with a knife.
2. Let cool, then easily remove peel by rubbing it off.  Use a kitchen towel or food handler's gloves if you want to avoid getting your hands colorful.
3. Slice or chop beets and set aside.

Limas:
1. If using dried, cook according to package.  I never soak beans overnight. Just bring them up to a boil and cook for about 30 minutes until tender.  Cooking times may vary.
2. If using frozen, just defrost and drain before adding to beets.

Combine beets and limas.  Add oil, lemon, vinegar and salt to taste.

Mince some red onion and chives to garnish and this is a perfect little salad.  

Enjoy!
MJM  

Lite Bites: Fava Cuke and Radish

Bright, crunchy and fresh.  This one of my favorite salads.  When favas are in season, load up.  These little guys require a little extra work, but it is worth it.  Seed your cukes before chopping them up to avoid a slimy salad.  Even if you buy the English cukes, you need to scoop the middle…again, slime is not appealing.  Add a few toasted pine nuts on top and enjoy the goodness. 

2 lbs fresh fava beans

1 bunch radish

1 english cucumber, middle scooped

2-3 Tbs chopped chives

2-3 Tbs pine nuts, toasted

Extra virgin olive oil

Lemon

Salt

1.  Fava beans.  Delicious, but you have to work for them.  Remove beans from pods, then peel outer layer. Repeat.

Delightful little favas

1. Dice radishes and cucumber.  Add shelled and peeled favas.  
2. Toast pine nuts in a dry pan over medium heat.  These little guys burn fast, so keep an eye on them.  Note: always store nuts in the freezer to keep them from going rancid.  Rancid nuts are nasty. 
3. Toss with oil, lemon and salt.  Add chives.

Simple and delicious.  Don't be deterred by the favas.  These are little gems that should not be missed!  

Enjoy!
MJM