GOLDEN-BEET SALAD

Golden-Beet Salad image

Provided by Martha Stewart

Number Of Ingredients 10

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6 large golden beets, trimmed
6 ounces haricots verts, trimmed
Coarse salt
2 tablespoons white-wine vinegar
2 tablespoons minced shallot (from 1 shallot)
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
1/4 cup loosely packed torn fresh basil, plus small leaves for garnish
2 ounces goat cheese, crumbled

Steps:

Preheat oven to 425 degrees. 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 into 1/2-inch dice. Transfer to a large bowl.
Prepare an ice-water bath. Cook haricots verts 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 beets.
Mix vinegar, shallot, 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.