Nina on WCAX’s The :30
Last night our own Nina Lesser-Goldsmith was on WCAX’s The :30 demonstrating how to make a quick and tasty dish to bring to your next holiday party: a Golden Beet and Green Bean Salad. Click on the image to watch the video.
If you want to make this dish, here’s the recipe:
Golden Beets & Green Bean Salad with Fresh Chevre and Champaign-Mustard Vinaigrette
2 lb golden beets
1/3 cup olive oil
1 lb green beans
4-6 oz fresh goat chevre
1 Tbsp Dijon mustard
1 shallot, finely minced
Juice of 1/2 lemon
1/4 cup Champaign vinegar
3/4 cup vegetable oil
3 Tbsp chopped chives
Kosher salt and fresh cracked black pepper
Try to get beets that are approximately the same size; this will ensure even cooking. Preheat your oven to 400º F. Place the beets (still in their skins) in a shallow baking dish. Toss them with the olive oil and a sprinkle of salt and pepper. Add 1/4 inch of water to the pan. Cover the pan tightly with aluminum foil and place it in the oven. The roasting time will depend on the size of the beets; if they are very small, begin checking them after about 30 minutes, for larger, check them after about 50. You will know when they are done because they will be tender when pierced with a knife or toothpick. There should be no resistance when removing the knife from the beet. When they are finished, remove them from the oven and let them sit with the foil still covering them for about 15 minutes (this will help the skins steam off). To peel your beets, remove them from the liquid in the pan and using an old (but clean) kitchen rag or a paper towel rub the skins from the flesh of the beets. The skin should remove easily as should the stem area. Trim the roots with a paring knife.
For the green beans, prepare a large stock pot full of heavily salted water (it should taste like sea water) and bring it to a boil. On the side prepare a bowl full of ice water. Clean the beans by removing just the stem end. When the water is boiling, add a handful of the green beans. It is important to work in small batches so that the water never falls below the boiling point (this will help keep the vibrant green color of your beans). When the beans are cooked to your liking transfer them from the boiling water the ice water to stop the cooking process. When they are cool, drain them on a paper towel or in a colander. Repeat the process with the rest of the beans. Cut your cooked green beans into 1-inch pieces.
For the vinaigrette combine the mustard, lemon juice, shallot, and vinegar in a large mixing bowl. Add the vegetable oil in a steady stream while whisking constantly. Season with salt and pepper and set aside until you are ready to assemble the salad.
To assemble the salad, cut the beets into wedges. Toss the beets and the green beans in a large bowl with the vinaigrette. Start by adding 2-3 Tbsp of the vinaigrette and add more if needed. Transfer the dressed beets and green beans to a serving bowl and top with crumbled chevre and chopped chives.