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Spring Sale - Save up to 40%
Spring Sale - Save up to 40%

Roasted Beets and Three-Bean Salad with Mustard Vinaigrette

From Dining at Great American Lodges by Sharon O'Connor, page 130

Courtesy of Sundance, Sundance, Utah

Roasting beets concentrates and rounds out their delicious flavor. This salad balances the flavors of sweet beets, nutty green beans and arugula, and a mustardy vinaigrette.

6 baby beets, greens trimmed to 1 inch
1 pound mixed haricots verts, yellow wax beans, and Romano beans, trimmed

Mustard Vinaigrette

1/4 cup Champagne or sherry vinegar
1 tablespoon Dijon mustard
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper to taste
8 ounces baby arugula leaves
1 shallot, minced
1/2 cup pine nuts, toasted

Preheat the oven to 350°F. Put the beets in a baking dish with 1 cup water, cover the dish with aluminum foil, and bake in the preheated oven for 30 to 40 minutes, or until the beets are tender when pierced with a knife. Remove from the oven and let cool. Gently rub the beets with paper towels to remove the skins, or use a small sharp knife to slice off the skins.

While the beets are roasting, cook the beans in a large pot of salted boiling water for 4 minutes, or until crisp-tender (add the larger beans first). Drain into a colander and run the beans under cold water to stop the cooking process; set aside.

To make the vinaigrette: In a bowl, whisk the vinegar and mustard together. Whisk in the olive oil, salt, and pepper. Reserve 1/4 cup of the vinaigrette.

Using a sharp knife or mandoline, thinly slice the beets. Arrange the slices in a circle on each of 4 salad plates. Brush the beets with a little of the mustard vinaigrette. In 2 medium bowls, separately toss the arugula, shallot, and pine nuts, and the haricots, yellow wax beans, and Romano beans, with half the mustard vinaigrette. Arrange a mound of arugula salad in the center of each beet circle and pile the beans on top. Drizzle 1 tablespoon of the reserved vinaigrette around each plate and serve at once.

Makes 4 servings