Written and photographed by Natalie Hoch
The spring farmer’s market brings ingredients for a fava bean beet salad that celebrates the (finally!) warm weather with flavor and texture.
Spring is here! The gorgeous blossoming pink, white, and lavender trees that lined the streets of Brooklyn in April are now bursting with new leafy green in May.
The weather is warm, the air is fresh with recent rain, and the farmer’s market is finally offering more than apples and jams—hooray!
Crisp, flavorful, and bright spring salads are on my mind, and the first fresh produce of the season is giving me an excellent incentive to get creative in the kitchen.
After a sunny stroll through Grand Army Plaza’s fabulous market, I decided to combine my farm-fresh finds for a colorful treat, inspired by the blossoming colors of spring.
Fava beans, beets, radishes, and scallions are a riotous combination.
Pink and green, crunchy and creamy, spicy and smooth—this fava bean beet salad makes for a refreshing lunch on a hot and humid day.
Perfect with a crisp white wine and flip flops!
Fava beans might look intimidating in their big, fuzzy pods, but they just require a little heat.
Split the pods with your fingers to remove the wide, flat beans, then drop in a pot of boiling water to loosen the beans’ skins.
Chill in ice water, then slip off the skins for tender, creamy beans.
- 7-8 fava bean pods, beans removed
- 1 medium beet, trimmed but not peeled
- 4 cups arugula
- 1 tablespoon balsamic vinegar
- 2 teaspoons sherry vinegar, red wine vinegar or lemon juice
- 3/4 teaspoon Dijon mustard
- kosher salt
- black pepper
- 3 tablespoons olive oil
- 2-3 radishes
- 1 scallion (white and light green parts)
- 1 avocado
- shaved Parmigiano Reggiano for garnish
- Bring 5-6 cups of salted water to a boil in a deep saucepan and fill a small bowl with ice water.
- Blanch the fava beans for 2-3 minutes before removing with a slotted spoon or mesh strainer and dropping immediately into ice water.
- After a few minutes, drain the beans and slip off the opaque outer skin to reveal bright green beans. Discard the skins.
- Keep the salted water at a boil and drop the beet in (whole!).
- Boil gently for about 30-35 minutes or until tender when pierced with a paring knife.
- Drain and let cool.
- Meanwhile, wash and dry the arugula, and add to your salad bowl.
- Make the dressing: whisk the vinegars and mustard together in a small bowl, seasoning with pinches of salt and pepper.
- Add the olive oil, whisking continuously. Set aside.
- When the beet is tender, place it on a cutting board you don't mind staining a little pink.
- Peel its outer skin with a paring knife or by rubbing with a paper towel. Only the very thin outer layer needs to be removed, and it will come off easily.
- Cut the beet into 1/2-inch cubes.
- Thinly slice the radishes and scallions.
- Add the beets, fava beans, radishes, and scallion to the arugula.
- Cube the avocado into 1/2-inch pieces and add to the salad, dress with the vinaigrette, and top with the Parmigiano shavings.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 882Total Fat: 38gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 2mgSodium: 1686mgCarbohydrates: 110gFiber: 32gSugar: 21gProtein: 36g
The nutritional information above is computer-generated and only an estimate.
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