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1
Preheat oven to 425F.
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2
Wrap beets in foil and bake until tender when pierced, about 1 hour.
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3
Set aside to cool.
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4
Peel beets and cut into small wedges.
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5
Bring medium saucepan of lightly salted water to a boil.
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6
Add haricots vert and cook until tender, about 4 minutes.
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7
Using slotted spoon, transfer haricots vert to colander and rinse under cold running water; pat dry with paper towels.
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8
Pour off all but 3 inches water from pan and place steamer basket inside.
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9
Add potatoes, cover and steam over medium-high heat until tender when tested with a fork, about 20 minutes.
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10
Let cool slightly, then cut each potato into quarters.
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11
Make dressing: In medium bowl, combine shallots, horseradish, vinegar, sour cream and mustard.
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12
Whisk in oil, 1 tablespoon at a time, until well blended.
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13
Season with salt and pepper.
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14
(Vegetables and dressing can be prepared up to 1 day ahead.
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15
Cover separately and refrigerate.
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16
Bring to room temperature before using.)
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17
Just before serving, stir dill into dressing.
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18
In large bowl, toss beets, beans and potatoes with 1/4 cup of dressing.
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19
Mound beet salad on plates and garnish with eggs, if using, and tomatoes.
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20
Serve remaining dressing separately.
