Martha Stewart Living, 2008
Makes 6 servings
6 golden beets trim
6 ounces haricot verts trim
Salt and pepper
2 tablespoons white wine vinegar
2 tablespoons mince shallots
2 teaspoons dijon style mustard
1/4 cup evoo
1/4 cup loose pack basil
2 ounces goat cheese crumble
Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch dice. Transfer to a large bowl.
Prepare an ice-water bath. Cook haricots verts in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beets.
Mix vinegar, shallot, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.
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