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
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