Editor’s Note: Ellie Markovitch of storycooking.com is back with another seasonal recipe, this time with sorrel. -Christina

The weather here is still fighting between late winter and springtime, but last week, I got a taste of Spring from Rebekah Rice’s 9Mile farm green house — a bunch of “azedinha” as we call them in Brazil. You may know it as Sorrel. 

As a kid, I would eat azedinha (translates little sour leaves) from my mom’s herb garden. I am excited to try to grown my own this year.
In this recipe, I paired them with beans and roasted beats. It is an amazing flavorful herb/leaf, not just to add to salads, but soups and smoothies. You can cook the bean and the beets in advance and assemble the salad when you are ready.

RECIPE: BEANS, BEETS & SORREL SALAD

For the beets

• 3 beets, sliced
• 2 cloves of garlic, minced
• 2 tablespoons…