Market Salad With Goat Cheese and Champagne-Shallot Dressing

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READY IN: 1hr 20mins
Recipe by weekend cooker

For the tomatoes, chhose tomatoes that feel heavy for their size, and store them at room temperature until ready to prepare.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Leave root, and 1 inch stem on beets, and scrub with a brush.
  3. Wrap beets in heavy-duty foil, and bake at 350 degrees for 1 hour and 15 minutes, or until tender.
  4. Remove from oven, and cool.
  5. Trim off beet roots and stems, and rub off skins.
  6. Cut each beet into 8 wedges.
  7. Cook beans in boiling water, for 4 minutes, or until crisp-tender, drain and plunge beans into ice water, and drain well.
  8. Combine beans and chickpeas into a medium bowl.
  9. Combine shallots and the 8 ingredients through pepper in a small bowl, stirring with a whisk.
  10. Add 2 tablespoons dressing and tomatoes in a bowl, and toss gently to coat.
  11. Add remaining 1/4 cup dressing to bean mixture, tossing well to combine.
  12. Place 3/4 cup bean mixture on each of 4 plates.
  13. Arrange 4 pieces each of beets, and tomatoes around bean mixture.
  14. Sprinkle each serving with 2 tablespoons cheese.

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