Beet, Green Bean and Shallot Salad

1. 1

   In a large saucepan, cover the beets with cold water and bring to a boil.

2. 2

   Simmer over moderate heat until tender when pierced, about 45 minutes.

3. 3

   Drain in a colander, then rinse in cold water and slip off the skins.

4. 4

   Thinly slice the beets crosswise and let cool.

5. 5

   In a large saucepan, steam the green beans until just tender, about 5 minutes.

6. 6

   Rinse in cold water and drain well.

7. 7

   In a large serving bowl, whisk the oil with the vinegar and season with salt and pepper.

8. 8

   Add the beets, beans, shallots, basil and mint to the bowl and toss to coat, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.