Beet & Green Bean Salad

Name: Beet & Green Bean Salad
Yield: Makes 6 Servings
Cuisine: United States
Ingredients: Walnut halves, ½ cup; Large yellow beets, 4, each about 3 inches in diameter; Salt and freshly ground pepper; Arugula leaves or young, tender salad greens, 2 cups; Young, slender green beans or haricots verts, ¾ pound, ends trimmed; Dijon mustard, 1 teaspoon; Ricotta salata cheese, 2 ounces, crumbled; Extra-virgin olive oil, 3 tablespoons; Balsamic vinegar, 2 tablespoons

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Here is a wonderful mix of colors, textures, and flavors to launch any holiday meal. If you like, you can cook the beans and beets up to 1 day in advance and toast the nuts 3–4 days before the meal.

Ingredients

Walnut halves, ½ cup
Large yellow beets, 4, each about 3 inches

Americas
United States
Starter
Thanksgiving
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F. Spread the walnuts on a small, shallow pan and toast, stirring once or twice to prevent scorching, until fragrant and slightly darkened, 8–10 minutes. Pour onto a plate to cool.

Trim the beets, leaving 1