- Cook Time
- Prep Time
- 8 ServingsServings
- 1 tbsp. Dijon mustard
- 1/2 tsp. kosher or sea salt
- freshly ground black pepper
- 2 tbsp. red wine vinegar
- 2 tsp. raspberry vinegar
- 1/2 c. walnut oilSalad
- 1 lb. medium fresh beets
- 12 oz. haricots verts, washed and trimmed
- 4 c. mesclun greens or watercress
- 1 small shallot, minced
- 1/3 c. toasted hazelnuts, skins removed and roughly chopped
- 1/2 c. California raisins
- Kosher or sea salt and freshly ground black pepper
- 1/2 c. crumbled goat cheese
2 Whisk dressing ingredients in a small bowl until well blended. Set aside.
4 Simmer the beets in a saucepan, in lightly salted water to cover, for about 15 minutes or until tender throughout when pierced with a sharp knife.
5 Drain the beets; let them cool; and then peel. Slice into rounds and reserve.
6 Cook the haricots verts in boiling salted water for about 3 minutes or until they are crisp-tender.
7 Drain and immediately rinse the beans under cold running water or place them in an ice water bath to help retain their vivid green color. Drain the beans on paper towels.
8 To Assemble
9 Overlap the beets in a ring around the outside of a serving plate. Drizzle with a little of the dressing. Place the haricots verts in mixing bowl. Toss with the greens, shallot, hazelnuts, raisins and enough of the dressing to coat well.
10 Season to taste with salt and pepper. Mound the mixture in the center of the beets and sprinkle each salad with the crumbled goat cheese.
Source: Chef Roy Harland and California Raisin Marketing Board