Saturday, March 12, 2011

Test: Beet and Green Bean Salad

I love beets - they are so beautiful and tasty. I didn't always love beets though, but that was because beets conjured up images of icky salad bars.  Roasted beets, however, are a different story. This salad from Gail Simmons, of Top Chef fame, is a great showcase for roasted beets. Between the two of us, we devoured almost all of the salad in one sitting.  I might not add honey to the vinaigrette next time though, since the beets are already quite sweet.


Roasted Beet and Green Bean Salad
From Gail Simmons on Kitchen Daily

1 1/2 pounds green beans, ends trimmed
6 medium red beets, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons grated fresh horseradish
Vinaigrette:
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon honey
1 tablespoon grated fresh horseradish
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper

Pre-heat oven to 400 degrees F. Toss beets on a large piece of foil and drizzle with olive oil. Season with salt and pepper then place another piece of foil over the top to form a pouch. Bake in the oven for 45 minutes until very tender (roast longer if you have large beets). Allow beets to cool then rub off and discard the skins. Cut larger beets in quarters and smaller ones in half.

Blanch green beans in a large pot of salted boiling water for 2 minutes then plunge in ice water to shock. Drain and pat dry.

Make the dressing: Combine lemon juice, zest, honey and horseradish. Whisk while you add olive oil to lightly emulsify. Season with salt and pepper. Add beets and beans to the vinaigrette. Toss to coat everything evenly then serve showered with fresh grated horseradish.

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