IT'S SEPTEMBER!!! I know it's technically still summer but...no it isn't 🤷🏼♀️😂. I am still trying to be cognizant of the transition of seasons so here's another little in between recipe: deliciously nutritious roasted beet green bean salad with a homemade apple cider vinaigrette.
Remember my sheet pan thai chicken? Well, apparently I'm into rainbow colored food lately!
How to Make Roasted Beet Green Bean Salad
Peel up some golden and red beets, toss in olive oil, salt, and pepper and then bake until fork tender. Honestly, they're tasty enough just on their own! Then blanch up some green beans (or feel free to use leftover cooked green beans, or even some frozen ones nuked in the microwave). After that, toss the green beans together with the roasted beets, some currants, pistachios, and creamy chèvre goat cheese.
Don't forget to whisk up a homemade apple cider vinaigrette for extra Autumn flavor!
Ready to get your salad on? Scroll down for the recipe!
Roasted Beet Green Bean Salad
- Total Time: 1 hour
- Yield: Serves 2-3 1x
Description
A delectable, veggie filled, nutritious salad tossed with chèvre cheese, pistachios, currants and drizzled with an apple cider vinaigrette. Vegetarian and gluten free!
Ingredients
For the Salad
- 1 lb red and golden beets, peeled and cut into 1 inch chunks
- ½ lb green beans, trimmed
- 8 ounces chèvre cheese
- ¼ cup pistachios, roughly chopped
- ¼ cup currants
- 6-8 cups mixed greens
- 1 tablespoon extra virgin olive oil
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
For the Apple Cider Vinaigrette
- ¾ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- ⅛ teaspoon dijon mustard
- ½ teaspoon coarse salt
Get Recipe Ingredients
Instructions
- Preheat oven o 400˚F. Grease or prepare sheet pan with parchment paper.
- Toss beets in olive oil, salt and pepper. Place onto the baking sheet and bake for fro 40 minutes, until fork tender. Remove from heat and let cool 5 minutes.
- While beets are baking, blanch the green beans. Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes, stirring occasionally. Drain and immediately put the green beans into a large bowl full of ice water in order to stop the cooking process. Drain completely and set aside.
- In a small bowl, whisk together all ingredients for the vinaigrette until completely combined.
- In a large bowl, toss together all ingredients for the salad, including the cooked beets and green beans, with half of the vinaigrette. Arrange in serving bowl and drizzle with remaining dressing as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
dianne says
absolutely flipping delicious! My husband made this for us and this salad it is so flavorful with the beets and chèvre and beans. Love this salad!