GOLDEN BEET SALAD

Golden Beet Salad image

Provided by Chef mariajane

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

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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

Steps:

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.
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.
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.
NOTE: The prep time does not include the cooking time of the beets and the beans.

Nutrition Facts : Calories 190.1, Fat 17.9, SaturatedFat 4.8, Cholesterol 11.2, Sodium 104.5, Carbohydrate 4.5, Fiber 1.6, Sugar 1, Protein 4.1