Cannellini Bean & Beetroot Salad

Soak the Cannellini beans for 12 hours in cold water. Then, in a large pot, brown a clove of garlic with EVO, adding in the beans and abundant hot water. Allow simmering for at least an hour. Once cooked, drain and set the beans aside. Meanwhile, place the beetroots in a large saucepan, cover with cold water and add ½ teaspoon of salt and ½ teaspoon of sugar. Bring the water to a boil, then reduce heat to medium and keep simmering for ab. 45 -60 minutes. Once the beetroots are cooked, remove from heat, drain and plunge them quickly into cold water. After a couple of minutes, remove from cold water, cut off root tips and stems, rub the skins off with a damp towel and dice them. Then, place the beetroots in a large bowl and stir in the beans and the onion. Dress with lemon juice, the remaining EVO, black pepper, chilli powder and stir well. Finally, sprinkle with parsley and serve.