Green Bean & Beets Salad
Ingredients
Main
Vinaigrette
Instructions
- 1
Preheat oven to 400°F.
- 2
Bring a large pot of salted water to a boil and prepare a bowl of ice water.
- 3
Prepare the beets:
- 4
Bake beets for 45 minutes until very tender.
- 5
Allow beets to cool, then rub off skins with a paper towel and discard.
- 6
Cut larger beets into quarters and smaller ones in half.
- 7
Blanch green beans in the boiling water for 2 minutes, then immediately plunge into ice water to stop cooking.
- 8
Drain beans and pat dry.
- 9
Make the vinaigrette:
- 10
Add beets and beans to the vinaigrette and toss to coat evenly.
- 11
Serve showered with fresh grated horseradish.
💡 Cook's Notes
This creates a beautiful burgundy and green salad with white flecks of horseradish. Blanching the beans makes them tender while retaining their bright green color.
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