Fresh herbs make all the difference in this versatile dressing. Try it on any combination of greens and vegetables from your local farmers' market.
2 medium beets (about 3/4 pound)
8 ounces green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
3 tablespoons finely chopped shallots
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon
3 tablespoons walnut or olive oil
2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 medium heirloom tomatoes, each cut into 8 wedges
1/2 cup (2 ounces) crumbled goat cheese
How to Make It
Preheat oven to 350°.
Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty foil. Bake at 350° for 1 hour and 15 minutes or until tender. Remove from oven; cool. Trim off beet roots and stems; rub off skins. Cut each beet into 8 wedges.
Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Combine beans and chickpeas in a medium bowl.
Combine shallots and the next 8 ingredients (through pepper) in a small bowl, stirring with a whisk. Add 2 tablespoons dressing to beets; toss well. Combine 2 tablespoons dressing and tomatoes in a bowl; toss gently to coat. Add the remaining 1/4 cup dressing to bean mixture; tossing well to combine. Place 3/4 cup bean mixture on each of 4 plates. Arrange 4 pieces each of beets and tomatoes around bean mixture. Sprinkle each serving with 2 tablespoons cheese.
Lovely main dish salad for a relaxed summer evening on the patio. I omitted the chickpeas, but served the salad with homemade hummus and a small platter of carrots, celery and green pepper. Served with white wine and nice loaf of bread, and candles on the table.
This was a great salad and incorporated so many wonderful vegetables! The dressing was so good, too, and will be great on other salads as well. The only changes I made was I left out the chickpeas (didn't have them) and substituted fresh basil for the mint since I didn't have mint. Other than that, I made as directed. I will definitely make this again!
We've had this a couple of times now, and although it's in a July issue it really can be seasonless (note the date) with dried or frozen fresh herbs. I had red beets on hand so I used golden grape tomatoes to preserve the color mix, and I used soaked and cooked chickpeas. The salad is surprisingly filling and satisfying, and I agree that the dressing could have multiple applications. It's a stand-alone recipe that invites only a slice of focaccia and/or a glass of wine.
Love this dressing & many ingredients in this recipe! I used a roasted walnut oil, which gives a better flavor I think. I did make some changes based upon our preferences and what was in the fridge. My salad consisted of organic baby salad greens, beets, tomatoes, goat cheese and the dressing as is from the recipe. The dressing I'm sure has many applications in other salads.
This is a great salad! Definately use all market ripe produce because they are showcased in this recipe. I am in love with in-season salads that mix up the weekly mundane greens and Cooking Light is great for that.