Tuesday, June 15, 2010

Golden Beets with Green Beans & Goat Cheese

Adapted from Martha Stewart Living Magazine, July 2008
Serves 6

Golden Beet Salad with Green Beans & Goat Cheese

4 large or 6 medium golden beets
6 oz French green beans (they’re a bit skinnier than regular green beans)
2 Tbl white wine vinegar
2 Tbl minced shallots
2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
2 Tbl finely chopped basil
2 oz goat cheese, crumbled
kosher salt & freshly ground black pepper, to taste

Prepare the beets: Add beets to a large saucepot and cover with water.  Bring to a boil over high heat.  Reduce the heat to medium and simmer until the beets are tender, about 30-45 minutes.  The beets are done when you can easily slide a paring knife through the center, without hardly having to push at all.  Drain the beets from the water, and allow to cool at room temperature for about 5-10 minutes.  Peel the beets and trim off the tops and bottoms. You should be able to easily peel the skins off the beets with your fingers.  If not, use a paring knife.  Slice the beets into half-inch cubes.  Reserve.

Prepare the green beans: Bring a large pot of salted water to a vigorous boil.  (Add enough salt so that the water tastes like the ocean.)  Add the trimmed green beans and boil until tender, about 2-3 minutes. Drain in a colander, then immediately plunge the beans into ice water.  Allow the beans to cool in the ice water, about 1 minute, then thoroughly drain. Slice cross-wise in halves or thirds.  Reserve. 

Make the vinaigrette:  In a small mixing bowl, combine the vinegar, shallots and mustard.  Season with a pinch of salt and a few grinds of pepper.  Whisk together, then slowly add the olive oil, pouring in a thin stream and whisking as you pour.  Reserve.

Assemble the salad:  In a large mixing bowl, combine the diced beets and the sliced green beans.  Sprinkle the chopped basil over the vegetables, then season with a pinch of salt and a few grinds of pepper.  Drizzle with the vinaigrette, then toss to coat.  Transfer the salad to the serving dish, then crumble the goat cheese over the top.  Serve at room temperature. 




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