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Golden-Beet Salad
What You Need
• 6 large golden beets, trimmed
• 6 ounces green beans
• Coarse salt
• 2 tablespoons white-wine vinegar
• 2 tablespoons minced shallot (from 1 shallot)
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper
• 1/4 cup loosely packed torn fresh basil, plus small leaves for garnish
• 2 ounces goat cheese, crumbled

Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch dice. Transfer to a large bowl. Prepare an ice-water bath. Cook beans in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beets. Mix vinegar, shallot, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.


Weekly Specials
Back to Nature Risin' Raisin Blend
Unit: 12 oz.
Reg: $7.25
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Bionaturae Organic Fusilli Pasta
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