ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 27 mins
Total time 1 hr, 17 mins
Yield 4 servings
Fresh herbs make all the difference in this versatile dressing. Try it on any combination of greens and vegetables from your local farmers' market.

Ingredients

  • 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

Nutrition Information

  • calories 345
  • fat 15.8 g
  • satfat 3.9 g
  • monofat 3.4 g
  • polyfat 6.8 g
  • protein 13 g
  • carbohydrate 40.1 g
  • fiber 10.5 g
  • cholesterol 11 mg
  • iron 3.2 mg
  • sodium 370 mg
  • calcium 161 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.