Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 178.6 Kcal (748 kJ) | ||
| Calories from fat | 120.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.34g | 21% | |
|---|---|---|---|
| Cholesterol | 9.92mg | 3% | |
| Sodium | 118.31mg | 5% | |
| Potassium | 349.27mg | 7% | |
| Total Carbs | 11.05g | 4% | |
| Sugars | 7.06g | 28% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 5.33g | 11% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 127 Kcal (532 kJ) | ||
| Calories from fat | 85.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 21% | |
|---|---|---|---|
| Cholesterol | 7.06mg | 3% | |
| Sodium | 84.13mg | 5% | |
| Potassium | 248.37mg | 7% | |
| Total Carbs | 7.86g | 4% | |
| Sugars | 5.02g | 28% | |
| Dietary Fiber | 2.48g | 14% | |
| Protein | 3.79g | 11% | |
| Vitamin C | 5.7mg | 13% | |
| Iron | 1mg | 8% | |
| Calcium | 80mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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