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Recipe: Beet Green Bean And Shallot Salad
Similar Categories: Beet, Green, Bean, Shallot, Salad
2 lb Small beets; leaves removed
2 lb Tender green beans
3/4 c Plus 2 tablespoons
-extra-virgin olive oil
3/4 c Red wine vinegar
Salt and freshly ground
-pepper
4 Shallots; thinly sliced
3/4 c Chopped basil
1 tb Chopped mint
1. In a large saucepan, cover the beets with cold water and bring to a
boil. Simmer over moderate heat until tender when pierced, about 45
minutes. Drain in a colander, then rinse in cold water and slip off the
skins. Thinly slice the beets crosswise and let cool.
2. In a large saucepan, steam the green beans until just tender, about 5
minutes. Rinse in cold water and drain well.
3. In a large serving bowl, whisk the oil with the vinegar and season with
salt and pepper. Add the beets, beans, shallots, basil and mint to the bowl
and toss to coat, then serve.
Per serving: 63 Calories (kcal); trace Total Fat; (2% calories from fat);
2g Protein; 19g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Beet, Green, Bean, Shallot, Salad
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