This was probably my favorite dish after the Poke. It doesn’t look like much but after it was all tossed up, the combination of the sweet beets, crisp, fresh green beans, the tangy dressing and the creamy feta cheese was a perfect late summer treat. I also loved the color combo. My version had a higher green bean to beet ratio because that’s what I had in the box and it still came out great. The sign of a good recipe.
Adapted from Martha Stewart
- 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
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.
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.