Serves 8

This colorful recipe has an undeniable wow factor. We happened to have beets, broccoli, and string beans in the garden and this is what Chef Valerie did with it. Here’s a warm salad that’s delicious, nourishing and exquisite to look at. It’s hard to ask for more.


6 medium beets, boiled until soft and the skins removed under cold water

2 heads broccoli, trimmed and blanched, with large florets cut into a few smaller pieces

4 cups string beans, trimmed, blanched and cut into bite-size pieces

¼ cup chives, chopped

¼ cup flat-leaf parsley leaves, chopped

2 teaspoons granulated garlic

¼ cup apple cider vinegar

2 tablespoons olive oil

Juice of one lemon

Salt and pepper to taste


  1. Cube skinned beets and place in a large bowl.
  2. Add blanched broccoli and cut string beans to bowl. Add apple cider vinegar while the vegetables are still warm to enhance absorption and lightly toss. Let sit five minutes.
  3. Add chives, parsley, and granulated garlic.
  4. Add olive oil, lemon juice, and salt and pepper to taste.
  5. Toss lightly and serve warm.