Fresh Greens with Roasted Beets, Haricots Verts & Goat Cheese Croutons

Fresh Greens with Roasted Beets, Haricots Verts & Goat Cheese Croutons
Photo by Ben Fink

Ingredients

  • ½ lb. haricots verts, trimmed, cooked until just tender, shocked in cold water, and drained
  • 2 Tbs. finely chopped shallots
  • Eight ¼-inch-thick slices baguette
  • One 4- to 5-oz. log goat cheese
  • ½ tsp. herbes de Provence
  • ½ tsp. chopped fresh thyme
  • 1 Tbs. olive oil
  • + 9 more ingredients
    • 2 large beets, washed and dried, outer skin left on
    • ¼ cup sherry vinegar
    • ½ tsp. kosher salt
    • ½ tsp. chopped fresh thyme
    • Scant ½ cup good-quality black olives
    • 4 cups lightly packed mixed greens, such as frisée, red leaf lettuce, and mizuna, washed and dried
    • Freshly ground black pepper to taste
    • ¾ cup extra-virgin olive oil
    • ½ tsp. coarsely ground black pepper

In a small bowl, whisk the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed. Heat the oven to 400°F. Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minute...

View full recipe at Fine Cooking

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