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1
If using beets, preheat oven to 400F.
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2
Cut greens from beets, leaving about 1 inch of stem attached; reserve about 8 cups greens, lightly packed.
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3
Wash and dry the beets.
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4
Wrap in foil and roast until tender, 1 1/4 to 1 1/2 hours, depending on the size.
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5
(Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover and microwave on high for 20 to 25 minutes.)
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6
When the beets are cool enough to handle, peel 4 of them and cut into 1/2-inch wedges.
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7
You should have about 2 cups.
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8
Place in a medium bowl.
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9
(Reserve the remaining beets for another use.)
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10
Using a mortar and pestle or the side of a chefs knife, mash garlic and salt into a paste.
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11
Transfer to a large bowl.
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12
Add vinegar and whisk to blend.
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13
Add oil, oregano and pepper, whisking until blended.
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14
Measure out 1 tablespoon and add to the beet wedges; toss to coat.
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15
Add beans to the remaining dressing and toss to coat.
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16
Let marinate at room temperature until ready to use.
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17
Place onion in a small bowl, cover with cold water and add a handful of ice cubes; let stand for 10 minutes, or until ready to use.
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18
Meanwhile, bring 2 cups lightly salted water to a boil in a large wide pan.
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19
Wash beet greens in several changes of water; trim the stems.
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20
Add the greens to boiling water, cover and cook until tender, about 5 minutes.
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21
Drain well, pressing on the greens with the back of a spoon to remove excess moisture.
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22
Cut into 1-inch pieces.
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23
Drain the onion.
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24
Add to the beans along with greens; toss to coat.
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25
Spoon the salad onto a serving platter or individual plates and garnish with the beets, if using.
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26
Serve immediately.
