Golden Beet Salad

10 ingredients
4 steps

Ingredients

  • 6 large golden beets, trimmed
  • 6 ounces young green beans, trimmed
  • coarse salt
  • 2 tablespoons white wine vinegar
  • 2 tablespoons shallots, minced
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • fresh ground pepper
  • 1/4 cup fresh basil, loosely packed, torn. plus small leaves for garnish
  • 2 ounces goat cheese, crumbled

Directions

  1. 1
    Preheat oven to 425°F Wrap beets in parchment, then foil and place on a rimmed baking sheet. Roast until tender about 60 minutes. Let cool completely. Peel and cut beets in 1/2 inch dice. Transfer to large bowl.
  2. 2
    Prepare an ice-water bath. Cook green beans in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beats.
  3. 3
    Mix vinegar, shallots, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.
  4. 4
    NOTE: The prep time does not include the cooking time of the beets and the beans.

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