Monday, January 9, 2017

Bean and Beet Salad

Yield: 6 servings

2 cups green beans, halved
3 beets, cooked
1 tomato, diced
1/2 shallot, very thinly sliced
1/4 cup sprouts
1/4 cup pecans, chopped
1/4 cup goats cheese (or feta cheese) (optional)
3 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
1/4 cup olive oil
salt and pepper

1. Blanch green beans in a pot of salted water. Cook for about 3 minutes, or until just tender. Drain beans and immediately place in an ice bath to cool.
2. Prepare a light pickle for the shallots. In a small pot, heat apple cider vinegar with maple syrup with a pinch of salt and pepper. Pour liquid over shallot slices. Let sit for 10 minutes. Strain, reserving liquid.
3. Prepare dressing by combining pickling liquid with mustard and olive oil. Shake vigorously to emulsify.
4. In a large bowl, combine green beans, beets, tomato, and pickled shallots. Toss with dressing. Garnish with sprouts, pecans, and goats cheese.

No comments:

Post a Comment