Summer Beans & Roasted Beets With Buckwheat Greens & Ricotta Salata

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SF Gate


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18 Spanish musica beans

18 yellow wax beans

3 medium-size gold beets

3 medium-size Chioggia beets

Salt and pepper to taste

1 bay leaf

Champagne vinegar (optional)

6 ounces buckwheat greens

1 ounce grated ricotta salata

6 leaves of opal basil, slivered (for garnish)


1 shallot, very finely diced

1/2 teaspoon Dijon mustard

1/2 teaspoon whole-grain mustard

1 1/3 tablespoons fresh lemon juice

1 tablespoon finely chopped fresh tarragon

1/2 teaspoon dried thyme

2 teaspoons Champagne vinegar

1 teaspoon honey

1/4 cup basil oil (see note)

1/4 cup fruity extra virgin olive oil

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