Black-eyed peas, succulent beets & edamame salad with rye croutons

Directions

1. Preparation
2. Black- eyed peas - Soak overnight or for a minimum of 1 hour in plenty of hot water with 1/2 tsp baking soda.
3. Green beans - Cut the ends of the green beans and string. With fingers break into 2 inch lengths.
4. Mushrooms- Wipe the mushrooms with a damp cloth. Cut off the stems and discard. Thinly slice & set aside in a bowl.
5. Beets - Cut the leaves 2" above the bulbs and reserve. Wash & scrub the beets thoroughly to get rid of dirt.
6. Beet greens - Cut the stems off from leaves & discard. Wash each of the leaves separately to get rid of all the dirt.
7. Garlic - Peel & crush 4 cloves of garlic. Set aside.
8. Dressing - In a glass jar, add 2 crushed garlic cloves, balsamic vinegar, extra virgin olive oil & freshly squeezed lemon juice.
9. Tightly close the jar & shake vigorously for 30 seconds. Set aside till ready to use.
10. Cooking method -
11. Preheat the oven to 425 deg F.
12. Black- eyed peas - Bring 4 cups of water to boil in a pot on medium-high heat. Add 1/2 tsp salt & the soaked black-eyed peas. Boil for 30 minutes till peas are tender-crisp. Sieve & discard water. Set aside to cool.
13. Green beans - Cook in a steam bag for 3 minutes with 1/4 tsp salt or drop in boiling water for 4-5 minutes until tender crisp. Dump them into cold water. Set aside.
14. Edamame - Measure out the frozen edamame beans to a steam bag & steam for 4 minutes or drop in boiling water for 4-5 minutes until tender crisp. Drop into a bowl with cold water. Set aside.
15. Mushrooms- In a saute pan, add 1 tsp olive oil & heat on medium high heat. Once the oil is fuming, add 1 tsp butter. As soon as it melts, add the mushrooms & saute for 2-3 minutes or until the mushrooms have browned but not completely wilted. Remove immediately to a bowl & set aside.
16. Beets - Without cutting or peeling at this point, steam the beets in a steam bag for 9 minutes or drop in boiling water for approx 10 minutes or until tender.
17. Croutons - Using a serrated bread knife, cut 3-4 1/2" thick slices. Cut in 1/2" x 1" lengths. In a microwave safe dish, melt the butter. Pour all over the cut bread & toss.
18. Spread a piece of aluminum foil on a baking tray. In a single layer, spread the butter soaked bread pieces and place in the oven. Bake for approx 10 minutes. Toss & return to the oven for another 3 minutes. The croutons should be a beautiful crisp golden brown. Remove to a bowl & set aside to cool.
19. Beet greens - Heat 1 tsp olive oil in the saute pan on medium heat. Add 2 tsp butter & as soon as it melts, add the crushed garlic cloves. Saute for a few seconds till golden brown. Add the beet greens & saute for approx 2 minutes. Cover with a lid & cook for 2-3 minutes until the the greens wilt. Remove from heat & set aside without lid.
20. Assembly -
21. Line a large mixing bowl with kitchen paper towels. Drain the green beans & place in the bowl. Using a kitchen paper towel pat dry the beans to remove as much moisture as possible.
22. Add the edamame & repeat the process with the paper towel. Once the green beans & edamame are dry, remove the paper towels & discard.
23. Add the sauteed mushrooms, cooked beets & black-eyed peas. Add the dressing & toss gently.
24. To serve, line salad plates or a large salad bowl with wilted beet greens. Mound the salad over the green & scatter croutons over.
25. Taste & adjust seasonings.
26. Enjoy!