White Bean Salad with Roasted Tomatoes and Arugula

 

It is the end of summer and it is starting to (finally!) feel Fall-ish.  In Arizona, you don’t see colors change, but the air feels different and the sun is setting earlier.  I like it.  But, I will miss summer tomatoes.  This bean dish feels like a Welcome to Fall dish.

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It uses heavy, flavorful vegetables like fennel, carrots and onions — but we get a subtle sweetness from tomatoes, and a heartiness from the beans.

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I used great northern beans, which taste and look similar to cannelini beans, but these are a bit smaller.

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You won’t add the beans or tomatoes until after you’ve roasted the heavy-duty veggies.  Those guys need more time and you want them to be perfectly roasted.

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Here are the raw veggies, pre-roasting and with no salt, pepper or olive oil, all of which you should add before roasting.  I love the simple colors of these veggies.  If you’ve never had fennel, you’ll love it in this dish!

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Roast the veggies, add the tomatoes and beans, then roast again.  My favorite thing is when you bite into a whole small, roasted tomato and the juice surges into your mouth.  It’s delectable!

 

On a bed of peppery arugula, squeeze a little lemon juice and olive oil, then add the warm bean salad.  Enjoy!

White Bean Salad with Roasted Tomatoes and Arugula, from Terry Walters’ “Clean Food”

  • 5 garlic cloves, peeled and gently smashed
  • 2 sweet onions, cut into wedges (Walla Walla or Vidalia)
  • 1 fennel bulb, halved, cored and chopped
  • 5 carrots, chopped
  • Extra virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • Freshly ground black pepper
  • 8 tomatoes, halved or quartered. I used a pint-and-a-half of grape and cherry tomatoes instead. I chopped some in half and left others whole.
  • 3 cups cooked great northern or navy beans
  • 6 cups arugula
  1. Preheat oven to 400 degrees
  2. In a glass baking dish, combing garlic, onions, fennel and carrots.
  3. Drizzle with olive oil and sprinkle a generous amount of salt and black pepper. Use your hands to coat evenly.
  4. Roast uncovered for 20 minutes, until tender.
  5. Remove from oven, fold in tomatoes and beans, then return to oven for another 10 minutes, until tomatoes are soft.
  6. Serve with arugula, drizzled with olive oil and lemon juice.

*Note: This bean mixture also works well as a bruschetta topping!  

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