Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette

By KrissyW330

David Bonom, Cooking Light

JULY 2011

Ingredients

• 2 medium beets (about 3/4 pound)
• 8 ounces green beans, trimmed and cut into 2-inch pieces
• 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
• 3 tablespoons finely chopped shallots
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh tarragon
• 3 tablespoons walnut or olive oil
• 2 tablespoons Champagne vinegar
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 medium heirloom tomatoes, each cut into 8 wedges
• 1/2 cup (2 ounces) crumbled goat cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.

2. Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty foil. Bake at 350° for 1 hour and 15 minutes or until tender. Remove from oven; cool. Trim off beet roots and stems; rub off skins. Cut each beet into 8 wedges.

3. Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Combine beans and chickpeas in a medium bowl.

4. Combine shallots and the next 8 ingredients (through pepper) in a small bowl, stirring with a whisk. Add 2 tablespoons dressing to beets; toss well. Combine 2 tablespoons dressing and tomatoes in a bowl; toss gently to coat. Add the remaining 1/4 cup dressing to bean mixture; tossing well to combine. Place 3/4 cup bean mixture on each of 4 plates. Arrange 4 pieces each of beets and tomatoes around bean mixture. Sprinkle each serving with 2 tablespoons cheese.