Beet And Green Bean Salad With Scallion Balsamic Vinaigrette Recipes

SHAVED BEET AND BITTER GREENS SALAD WITH GARLIC BALSAMIC VINAIGRETTE

Steps:

• Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
• Slice beet paper-thin with slicer.
• Toss greens and beet in a large bowl with enough dressing to coat.

ROASTED GREEN BEAN, RED ONION, AND BEET SALAD

Steps:

• Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
• Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
• Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
• Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.

BEAN SALAD IN BALSAMIC VINAIGRETTE

Steps:

• In a bowl, whisk together the vinaigrette ingredients.
• Combine the vegetables and add enough vinaigrette to coat. Refrigerate and allow the salad to marinate.

BABY BEETS WITH SCALLIONS

Steps:

• Make vinaigrette: In a small bowl, whisk together balsamic vinegar, walnut oil, and 2 tablespoons olive oil. Set aside.
• Preheat the oven to 400 degrees. Remove leafy greens from tops of beets; trim stems, and discard. Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of beets. With a firm-bristle vegetable brush or the back of a paring knife, scrub beets clean under cold running water. Place beets in a small roasting pan. Add remaining tablespoon olive oil and the thyme. Season with salt and pepper. Add enough water to just cover the bottom, and cover tightly. Place in oven, and cook 20 minutes, remove lid, and continue cooking until beets are tender to the tip of a sharp knife, 10 to 15 minutes.
• Slice scallions in quarters lengthwise. In a large saute pan over medium-low heat, melt butter; add scallions, and saute, 5 to 7 minutes. Raise heat to medium high, and continue cooking until browned, about 5 minutes. Transfer scallions to a bowl, and set aside.
• Remove beet greens from refrigerator. Using the same pan as for the scallions, saute greens over medium-high heat until just wilted, about 2 minutes. Transfer immediately to serving plate. Place scallions over greens. Trim "tails" from beets, and slice larger beets in half. Arrange beets over wilted greens with scallions. Drizzle vinaigrette over beets and greens. Sprinkle with blue cheese. Serve immediately.

BEET AND GREEN BEAN SALAD WITH SCALLION BALSAMIC VINAIGRETTE

Steps:

• Group the beets by size and wrap each group in foil. Bake beets at 400 for 45 minutes for smaller beets and 1 hour for larger beets, or until tender when pierced with knife. Open packets, let beets cool completely, skin and slice thin. Whisk together 1/4 cup vinegar with salt and pepper, add 1/4 cup olice oil, whick until emulsified. Stir in 2Tbsp of scallions, add sliced beets. Toss to combine well. Marinate overnight covered and chilled. Beets may be prepared up to 1 day in advance. Boil the green beans or 4-6 minutes in a kettle of salted water until crisp-tender. Plunge them into ice water. Drain and pat dry. The beans may be prepared to this point up to 1 day in advance and kep covered and chilled. Just before serving, whisk together remaining 1/4 cup vinegar with salt and pepper, add remaining 1/2 cup olive oil. whisking until emulsified. Stir in remaining 3 Tbsp scallion. Arrange beets and beans decoratively on platter, and brush beans with dressing. Sprinkle with remaining 3 Tbsp of scallion, and serve remaining dressing on the side.