Roasted Beets & Green Bean Salad

My grandmother made a cold green bean salad when I was a kid and I think it was the only thing green I ate. I never would go near a beet until I was much older. Beets are delicious and beautiful. I want to paint with the beet juice. Maybe I should try it.

Roasted Beets & Green Bean Salad

  • 1/2 Lb. green beans
  • 2 roasted beets
  • 1 small shallot minced
  • Juice of one lemon
  • 1 tbsp. lemon zest
  • 1 tbsp. rice wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp. coriander
  • 1/2 tsp dill
  • Salt and Pepper to taste

Roast the beets, cool them and peel off the skins and slice them and then cut in half. Rinse, trim and slice green beans into 1″ length. Steam green beans for 5 – 6 minutes and then transfer them to an ice bath right away to keep them bright and fresh. Mince one shallot and add it in a mixing bowl to the lemon juice, lemon zest, rice wine vinegar, olive oil, coriander, dill, salt and pepper. Add the green beans, and beets and mix together. Place in the refrigerator for a few hours so the flavors meld together.

Note: Since I cook for two people, this recipe will need to be doubled for larger quantities.

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