Beet and Green Bean Salad Recipe

Name: Beet and Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 garlic clove, minced; 1/4 cup plus 2 tablespoons vegetable oil; Salt and freshly ground pepper; 2 tablespoons minced parsley; 1/4 pound green beans; 2 large red beets; 3 cups mixed lettuces; 1 medium cucumberpeeled, halved lengthwise, seeded and sliced crosswise; 4 large scallions, minced; 1/2 green bell pepper, cut into strips

Servings: persons

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/4 cup plus 2 tablespoons vegetable oil
Salt and freshly ground pepper
2 tablespoons minced parsley
1/4 pound green beans
2 large red beets
3 cups mixed lettuces
1 medium cucumberpeeled, halved lengthwise, seeded and sliced crosswise
4 large scallions, minced
1/2 green bell pepper, cut into strips

1
In a small bowl, combine the lemon juice with the mustard and garlic.
2
Whisk in the oil in a thin stream.
3
Season with salt and pepper, then add the parsley.
4
In a large saucepan of boiling salted water, cook the beans until just tender, about 4 minutes.
5
Using a slotted spoon, transfer the beans to a colander and refresh under cold running water.
6
Drain and pat dry.
7
Cut the beans into 2-inch lengths.
8
Add the beets to the boiling water and simmer over moderate heat until tender, about 40 minutes; drain.
9
Peel and cut them into 2-inch chunks.
10
In a large bowl, toss the beans with the beets, lettuces, cucumber, scallions and bell pepper.
11
Add a few tablespoons of the vinaigrette and toss to coat.
12
Serve with the remaining vinaigrette on the side.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 garlic clove, minced, 1/4 cup plus 2 tablespoons vegetable oil, and more.

Yes, Beet and Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet and Green Bean Salad

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