Warm Beet And String Bean Salad
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 4medium beets
- 1pound young string beans, trimmed
- 1teaspoon Dijon mustard
- ¼cup balsamic vinegar
- ½cup walnut oil
- 1small red onion, minced
- 1tablespoon chives, chopped
- Sea salt and freshly ground pepper
Nutritional analysis per serving (6 servings)
223 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 12 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 401 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
- Step 2
Meanwhile, steam the string beans until they are tender.
- Step 3
Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
- Step 4
Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.
Private Notes
Comments
I added some finely chopped chard and sauteed brown onion as well as some capers, lemon zest and lemon juice to spice the salad up a bit.
I made this with local organic beets,string beans, red onion and chive from my herb garden. It was a hit. Definitely going to make it again.
I roasted the green beans and cut the onion into half moons and added to beans about 5 minutes before they were done. Also added the zest and juice of a small lemon to the dressing. The lemon helps to cut the sweetness of the balsamic.