Golden-Beet Salad
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Martha Stewart Living, July 2008
- Yield Serves 6
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Ingredients
- 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
Directions
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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.
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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.
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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.
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