Golden Beet Salad - cooking recipe

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
Preparation
    Preheat oven to 425\u00b0F 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.

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