Golden Beet and Green Bean Salad

Golden Beet and Green Bean Salad

Golden Beet and Green Bean Salad

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  • Each serving
  • 200cal
  • 10g fat (1.5g sat)
  • 0mg chol
  • 550mg sodium
  • 26g carb
  • 8g fiber
  • 15g sugars
  • 6g protein


  • 2 pounds golden beets
  • 1/2 pound green beans, trimmed and cut in thirds
  • 1 bunch beet greens, washed and cut into ½-inch strips
  • 1 bunch chard, ribs removed and cut into ½-inch strips
  • 3 tablespoons Champagne vinegar
  • 1 tablespoon stone-ground mustard
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon minced shallots
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh tarragon
  • 1/4 cup chopped, toasted walnuts (optional)
  • Salt and pepper, to taste


Preheat oven to 425° F. Wrap beets in foil and place on a baking sheet. Roast until tender, 40 to 60 minutes. Cool completely and peel off skins. Cut beets into 1/2-inch cubes and transfer to a large bowl.

Fill a large bowl with ice water. Cook beans and greens in salted, boiling water until crisp-tender and bright green, about 2 minutes. Transfer to an ice-water bath, drain and squeeze excess water from greens; add to beets.

In a small bowl, whisk together vinegar, mustard, garlic, honey and shallots. Slowly drizzle in oil, while whisking, to create a vinaigrette. Fold in tarragon and walnuts; season with salt and pepper. Toss vinaigrette with vegetables.