Market Salad With Goat Cheese And Champagne-Shallot Vinaigrette Recipe

Name: Market Salad With Goat Cheese And Champagne-Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium beets (about 3/4 pound); 8 ounces green beans, trimmed and cut into 2-inch pieces; 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained; 3 tablespoons finely chopped shallots; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh tarragon; 3 tablespoons walnut or olive oil; 2 tablespoons Champagne vinegar; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 medium heirloom tomatoes, each cut into 8 wedges; 1/2 cup (2 ounces) crumbled goat cheese

Servings: persons

2 medium beets (about 3/4 pound)
8 ounces green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
3 tablespoons finely chopped shallots
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon
3 tablespoons walnut or olive oil
2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 medium heirloom tomatoes, each cut into 8 wedges
1/2 cup (2 ounces) crumbled goat cheese

1
Preheat oven to 350u00b0.
2
Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty foil. Bake at 350u00b0 for 1 hour and 15 minutes or until tender. Remove from oven; cool. Trim off beet roots and stems; rub off skins. Cut each beet into 8 wedges.
3
Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Combine beans and chickpeas in a medium bowl.
4
Combine shallots and the next 8 ingredients (through pepper) in a small bowl, stirring with a whisk. Add 2 tablespoons dressing to beets; toss well. Combine 2 tablespoons dressing and tomatoes in a bowl; toss gently to coat. Add the remaining 1/4 cup dressing to bean mixture; tossing well to combine. Place 3/4 cup bean mixture on each of 4 plates. Arrange 4 pieces each of beets and tomatoes around bean mixture. Sprinkle each serving with 2 tablespoons cheese.

226

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 14 ingredients. The key ingredients include: 2 medium beets (about 3/4 pound), 8 ounces green beans, trimmed and cut into 2-inch pieces, 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained, 3 tablespoons finely chopped shallots, and more.

Yes, Market Salad With Goat Cheese And Champagne-Shallot Vinaigrette 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.

Market Salad With Goat Cheese And Champagne-Shallot Vinaigrette

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