Haricots Verts, Beet and Raisin Salad

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

Tiny beans and beets to serve as a first course or a colorful and healthy lunch entrée with grilled chicken or fish.


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


  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



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