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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a delicious, light salad for those summer brunches - 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. 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. 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. 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. NOTE: The prep time does not include the cooking time of the beets and the beans.
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