Beet Salad Recipe
walnuts, haricots verts, chèvre, mixed greens, citrus vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice them into wedges.
- 2
Prepare the Haricots Verts
While the beets are roasting, bring a pot of salted water to a boil. Add the haricots verts and blanch for about 3-4 minutes until they are bright green and tender-crisp. Drain and immediately transfer them to an ice bath to stop the cooking process. Drain again and set aside.
- 3
Make the Citrus Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large salad bowl, combine the mixed greens, roasted beet wedges, blanched haricots verts, and walnuts. Drizzle with the citrus vinaigrette and toss gently to combine. Crumble the chèvre over the top before serving.