Fall is in the air and this salad acknowledges that. The chives and mint are flavors of summer, while the contrast of deep red beets with yellow beans portend fall foliage.
1 bunch beets, with green tops
1 pint yellow wax beans
10-15 small mint leaves
1/3 cup raw, unprocessed apple cider vinegar (like Bragg)
½ cup EVOO (Extra Virgin Olive Oil)
a few pinches of sea salt
black pepper to taste
Cut the beet green tops and set aside. Peel and then wash the beets.
Wash and trim the beet greens, chives and mint and set aside.
Fill a medium sized pot with water and place the beets, whole, and a pinch of sea salt in the pot. Bring beets to a boil and let boil for about 5-8 minutes. If the beets are large, they might take longer to cook through; check for doneness by inserting a fork through the center of the beet.
Let the beets cool for about 10 minutes. Note: you can cook the beets the night before and refrigerate them. When they are cool, cut the beets into bite-size pieces.
Wash the yellow beans well. Remove the tough ends by breaking them off by hand.
Bring a medium to large pot of water to a boil. Add a pinch of sea salt. When the water is roiling boiling, add the beans. When they float to the surface (in less than a minute) they are done. Remove them with a wire or mesh skimmer.
Let them cool for a few minutes and then cut the beans into bite-size pieces.
Chop the chives into tiny pieces and set aside. Leave the mint leaves whole, removing them from the stem.
Assemble the salad: Place a beet green leaf on each plate. Place the beet pieces on top of the leaf; add the yellow beans and top with chopped chives and mint leaves.
Make the dressing:
Pour the apple cider vinegar into a bowl and begin to whisk it. Slowly add the olive oil, continuously whisking. Pour the dressing over the salad and serve.