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

Ingredients

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

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