Roasted Beet & Summer Bean Salad
This Roasted Beet & Summer Bean Salad is a colorful and delicious year-round accompaniment to any main dish and pairs perfectly with Trefethen Sauvignon Blanc
Ingredients
- 4 large red beets, scrubbed clean & tops removed
- 4 large orange beets, scrubbed clean & tops removed
- 3 Tbsp Trefethen extra virgin olive oil
- 1 1/2 tsp fresh thyme leaves, minced
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 Tbsp white wine vinegar
- 1 large orange, juiced
- 1lb Romano beans, cleaned
- 1/4 cup goat cheese, crumbled (optional)
Procedure
- 1Preheat the oven to 400F.
- 2Peel beets with a vegetable peeler. Cut the beets in 1 1/2-inch chunks (set clean beet tops aside for now).
- 3Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35-40 minutes, turning once or twice with a spatula until the beets are tender.
- 4While beets are roasting, bring a medium pot of salted water to a boil. Add the beans and cook until tender, 3–5 minutes. Remove beans from water and place into an ice bath until cold. Remove from water and pat dry. Cut cooked beans in half, place into a large mixing bowl, and set aside.
- 5Cut beet tops into medium-sized strips and add to bowl with beans.
- 6Remove beets from the oven and add to the bowl of beans. Immediately toss everything with the vinegar, orange zest, and orange juice. Sprinkle with salt and pepper. Serve warm, arranged on your favorite platter and sprinkled with goat cheese.
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