Rating: 3.4 stars
40 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 1
  • 40 Ratings

Bright, earthy golden beets are mixed with slender haricots verts, basil, and tart goat cheese -- all dressed with a homemade Dijon-shallot vinaigrette. Enjoy this alongside our Veggie Burgers.

Martha Stewart Living, July 2008

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Servings:
6
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Ingredients

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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.

  • 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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Reviews

40 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 1