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Recipe: Beet And Bean Salad
Similar Categories: Beet, Bean, Salad
Beet & Bean Salad
Yield: 4 Servings
1/4 c Hazelnuts
3/4 lb Cooked beets; peeled
4 oz Green beans
2 sm Leeks
1 Pear
1 c Cooked dried white beans
----DRESSING----
2 tb Chop'd fresh dill
1 cl Garlic
1 ts Whole-grain mustard
1 ts Sherry vinegar
1/3 c Olive oil
Preheat oven to 400F (205C). Roast hazelnuts 6 to 8 minutes or until
golden. Cool slightly, then chop and set aside. Cut beets into bite pieces.
Place in a lg bowl. Blanch green beans in boiling water 1 to 2 minutes
until tender. Drain, refresh under cold water and pat dry. Rinse and thinly
slice leeks, then quarter, core and slice pear. Add to beets with green
beans and dried beans. Prepare Dressing: In a sm bowl, mix dill, garlic,
mustard and vinegar together. Beat in the oil. Pour over salad, toss well
and set aside 1 hour for flavors to mingle. Sprinkle hazelnuts over salad
and serve at once. Makes 4 servings. Note: Use canned dried cannelloni or
navy beans and drain well before use.
Yield: 4 Servings
1/4 c Hazelnuts
3/4 lb Cooked beets; peeled
4 oz Green beans
2 sm Leeks
1 Pear
1 c Cooked dried white beans
----DRESSING----
2 tb Chop'd fresh dill
1 cl Garlic
1 ts Whole-grain mustard
1 ts Sherry vinegar
1/3 c Olive oil
Preheat oven to 400F (205C). Roast hazelnuts 6 to 8 minutes or until
golden. Cool slightly, then chop and set aside. Cut beets into bite pieces.
Place in a lg bowl. Blanch green beans in boiling water 1 to 2 minutes
until tender. Drain, refresh under cold water and pat dry. Rinse and thinly
slice leeks, then quarter, core and slice pear. Add to beets with green
beans and dried beans. Prepare Dressing: In a sm bowl, mix dill, garlic,
mustard and vinegar together. Beat in the oil. Pour over salad, toss well
and set aside 1 hour for flavors to mingle. Sprinkle hazelnuts over salad
and serve at once. Makes 4 servings. Note: Use canned dried cannelloni or
navy beans and drain well before use.
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