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Categories:
golden beets green beans salt white wine vinegar shallots mustard extra-virgin olive oil fresh ground pepper fresh basil goat cheese
Viewed: 9 - Published at: 7 years agoIngredients
- 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
Method
- 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.
