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Golden Beets and Beans Salad

(Serves 4)

2 medium golden beets
8 ounces green beans, cut into 2-inch pieces
1 (15-ounce) can garbanzo beans, drained and rinsed
3 tablespoons chopped shallots
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons walnut or olive oil
2 tablespoons champagne or white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper
1 large tomato, cut into wedges
1/2 cup crumbled goat cheese
1/4 cup chopped pistachios (optional)


To roast the beets:
Preheat the oven to 400 degrees F.
Line a baking sheet with foil; set aside.

Remove the root and top stem on each beet.  Peel and cut the beets into
1-inch chunks. Place the beets on the prepared baking sheet.  Drizzle with 2 tablespoons of olive oil.  Use your hands or a spatula to evenly distribute the oil on the beets.  Spread the beets out in a single layer and season with salt and pepper. Roast for 20 minutes, then turn the beets over on the baking sheet, and bake for an additional 10 minutes or until the beets are fork tender.  Remove from the oven and set aside to cool.  Leave at room temperature until serving time or refrigerate.

Cook the green beans in boiling water for 5-6 minutes or until crisp-tender.  Scoop out the beans  and plunge them into ice water to stop the cooking; drain well.  Combine the green beans and garbanzos in a bowl.

To make the dressing:
In a small bowl, whisk together the shallots, basil, parsley, olive oil, vinegar, lemon juice mustard, salt and pepper. Add some of the dressing to the beets; toss to combine.  Add some of the dressing to the tomatoes in a bowl; toss to combine.  Add the remaining dressing to the beans mixture; toss well to combine. 

Arrange some of the beans, tomatoes and beets on each of 4 serving plates or one large platter.  Top with the goat cheese and chopped pistachios.
Eggplant Caponata
This is a delicious vegetarian dinner salad.  If you omit the cheese, it can also be vegan.
The beets can be roasted and the green beans cooked ahead of time, so you can easily put the salad together at dinnertime.  Of course you can substitute red beets for the golden and you may want to try some other herbs in the dressing, such as mint or tarragon for a different flavor.
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Delicate and pale in color, La Tourangelle Roasted Walnut Oil provides a rich yet elusively nutty taste; it has distinct notes of walnut nutmeats in every drop. Made from California walnuts selected for best flavor.
Sparrow Lane's Champagne Vinegar has 6% acidity and is wonderful when paired with seafood salads, beurre blanc sauces, and any sort of white sauce. Add it to salads or drizzle over spring vegetables like asparagus, endives, new potatoes or beans.