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

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