-
1
Bring a large pot of salted water to a boil over high heat.
-
2
Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
-
3
Blanch the green beans in the boiling water for only about 30 seconds; they become tender very quickly.
-
4
Using a slotted spoon, remove the beans from the water and plunge into the ice bath to stop the cooking process and cool them down right away.
-
5
This also sets their vibrant green color.
-
6
Drain the beans in a colander and put in a mixing bowl.
-
7
Bring the water back up to a boil.
-
8
Add the beets.
-
9
Cover the pot, reduce the heat to low, and simmer for 20 to 25 minutes.
-
10
To check for doneness, insert a paring knife into the centers; it should slide in without any resistance.
-
11
Transfer the beets to the ice bath as well.
-
12
Once the beets are completely cool, rub the skins off with paper towels.
-
13
If using red beets, its wise to wear rubber gloves and put a piece of wax paper on your cutting board so you dont stain everything red!
-
14
Cut the beets in half or in quarters, depending on size.
-
15
Add the beets to the green beans, along with the tomatoes.
-
16
Dress with the vinaigrette, tossing with tongs to coat the salad evenly.
-
17
Season with salt and pepper to taste.
-
18
Divide the salad equally among chilled plates.
-
19
Top with the blue cheese.
-
20
Put the walnuts, shallots, and mustard in a mixing bowl.
-
21
Add the vinegars and whisk to combine.
-
22
Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.
