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Haricots Verts, Beet and Raisin Salad

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 20 mins

Ingredients

Dressing:
1tablespoon Dijon mustard
1/2teaspoon kosher or sea salt
1/4teaspoon freshly ground black pepper
2tablespoons red wine vinegar
2teaspoons raspberry vinegar
1/2cup walnut oil
Salad:
1pound medium fresh beets
12ounces haricots verts, washed and trimmed
4cups mesclun greens or watercress
1small shallot, minced
1/3cup toasted hazelnuts, skins removed and roughly chopped
1/2cup California raisins
1/2teaspoon kosher or sea salt
1/4teaspoon freshly ground black pepper
1/2cup crumbled goat cheese

Instructions

  1. Dressing: Whisk dressing ingredients in a small bowl until well blended. Set aside.
  2. Salad: Simmer the beets in a saucepan, in lightly salted water to cover, for about 15 minutes or until tender throughout when pierced with a sharp knife. Drain the beets; let them cool; and then peel. Slice into rounds and reserve.
  3. Cook the haricots verts in boiling salted water for about 3 minutes or until they are crisp-tender. Drain and immediately rinse the beans under cold running water or place them in an ice water bath to help retain their vivid green color. Drain the beans on paper towels.
  4. To Assemble: Overlap the beets in a ring around the outside of a serving plate. Drizzle with a little of the dressing. Place the haricots verts in mixing bowl. Toss with the greens, shallot, hazelnuts, raisins and enough of the dressing to coat well. Season to taste with salt and pepper. Mound the mixture in the center of the beets and sprinkle each salad with the crumbled goat cheese.

Chef’s Notes: The tiny small French green beans known as haricots verts can be found in supermarkets or substitute fresh Blue Lake beans. Serve this as a first course or alongside grilled chicken or fish for a colorful and healthy lunch entrée.

Recipe by Chef Roy Harland, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 4.38
  • Calories 280
  • Fat 21g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 6g
  • Cholesterol 10mg
  • Sodium 500mg
  • Potassium 780mg
  • Carbohydrate 19g
  • Fiber 4g
  • Sugars 11g
  • Protein 8g
  • Trans Fat 21g
  • Vitamin A 80%
  • Vitamin C 100%
  • Calcium 20%
  • Iron 10%
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