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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.


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