Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette

Photo: John Autry; Styling: Leigh Ann Ross

Fresh herbs make all the difference in this versatile dressing. Try it on any combination of greens and vegetables from your local farmers' market.

Yield: 4 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 27 Minutes
Total: 1 Hour, 17 Minutes

Nutritional Information

Amount per serving
  • Calories: 345
  • Fat: 15.8g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 6.8g
  • Protein: 13g
  • Carbohydrate: 40.1g
  • Fiber: 10.5g
  • Cholesterol: 11mg
  • Iron: 3.2mg
  • Sodium: 370mg
  • Calcium: 161mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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