Green Bean, Beet and Goat Cheese Salad
Adapted from Clean Eating Magazine
A delicious departure from traditional green bean salad. The citrusy tang of the dressing is the perfect compliment to cool chèvre and earthy beets. This salad will leave you energized, not dragging. Gluten-free, dairy-free.
2 bunches golden or red beets with greens, scrubbed well
2 lbs green beans, washed and trimmed
3 tbsp chicken or vegetable stock
½ red onion, sliced into half circles
2 tbsp extra virgin olive oil
2 tbsp orange juice
1 tbsp apple cider vinegar
1 tbsp raw honey
¼ tsp sea salt
freshly ground black pepper
4 ounces chevre
¼ cup fresh mint
Preheat oven to 400˚. Lightly mist a baking sheet with cooking spray.
Trim all but 1 inch of stem from beets. Set aside greens.
Place beets on baking sheet and cover with a sheet of parchment paper. Roast in oven for 1 hour – 1 ½ hours, until beets are soft and peel easily. Allow to cool. Trim stems and use your fingers or a paper towel to remove skins. Cut beets into 8 pieces. Place in a large serving bowl.
Meanwhile, bring a large pot of water to a boil. Add beans to the pot and once the water returns to a boil, cook for 3 minutes. Place in colander and run cold water over beans to chill and prevent them from cooking further. Place beans on a kitchen towel and allow to dry. Once dry, place in the large serving bowl with beets.
Thoroughly wash and dry beet greens. Remove stems and cut into bite size pieces.*
Heat chicken stock in a medium saucepan. Add beet greens and red onion. Cook until beet greens wilt. Remove from heat and allow to cool. Add to bowl with beets and green beans.
In a small bowl whisk together olive oil, orange juice, vinegar, honey, sea salt and pepper.
Gently crumble goat cheese into bowl with vegetables. Drizzle with dressing and stir to combine.
*Salad can be prepared through prep of beet greens (not cooking) up to one day in advance. Bring prepped vegetables to room temperature before completing the recipe on Thanksgiving.
This recipe is part of a series featuring my Thanksgiving menu.
Other Thanksgiving posts:
Thanksgiving Menu Planning
Spicy and Smoky Turkey Rub
Roast Turkey with Herby Gravy
Cherry, Apple and Mushroom Stuffing
Spiced Cranberry and Apple Sauce
Roasted Brussels Sprouts and Pecans
Pumpkin Brownie Pie
Souffléd Sweet Potato Bake