Market Salad With Goat Cheese and Champagne-Shallot Dressing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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For the tomatoes, chhose tomatoes that feel heavy for their size, and store them at room temperature until ready to prepare. Ingredients:
2 medium beets |
8 ounces green beans, trimmed, and cut into 2 inch pieces |
1 (15 ounce) can no-salt-added chickpeas, rinsed, and drained |
3 tablespoons finely chopped shallots |
2 tablespoons fresh mint |
1 tablespoon chopped fresh tarragon |
3 tablespoons olive oil |
2 tablespoons champagne vinegar |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 medium heirloom tomatoes, cut into 8 wedges |
2 ounces crumbled goat cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Leave root, and 1 inch stem on beets, and scrub with a brush.
3. Wrap beets in heavy-duty foil, and bake at 350 degrees for 1 hour and 15 minutes, or until tender.
4. Remove from oven, and cool.
5. Trim off beet roots and stems, and rub off skins.
6. Cut each beet into 8 wedges.
7. Cook beans in boiling water, for 4 minutes, or until crisp-tender, drain and plunge beans into ice water, and drain well.
8. Combine beans and chickpeas into a medium bowl.
9. Combine shallots and the 8 ingredients through pepper in a small bowl, stirring with a whisk.
10. Add 2 tablespoons dressing and tomatoes in a bowl, and toss gently to coat.
11. Add remaining 1/4 cup dressing to bean mixture, tossing well to combine.
12. Place 3/4 cup bean mixture on each of 4 plates.
13. Arrange 4 pieces each of beets, and tomatoes around bean mixture.
14. Sprinkle each serving with 2 tablespoons cheese.
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