Veggie Niçoise Salad

From vegetarian times.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  lb  small beet (about 8)
• 4  ounces  French haricots vert or 4  ounces  thin green beans
• 1  lb small red potato
• 6  hard-boiled eggs, quartered lengthwise (optional)
• 12  cherry tomatoes, halved

• horseradish dressing

• 2  tablespoons  minced shallots
• 2  tablespoons  prepared horseradish
• 2  tablespoons sherry wine vinegar
• 2  tablespoons reduced-fat sour cream
• 1  teaspoon Dijon mustard
• 1⁄4 cup extra virgin olive oil
• 1  tablespoon  chopped fresh dill

Directions

1. Preheat oven to 425°F Wrap beets in foil and bake until tender when pierced, about 1 hour. Set aside to cool. Peel beets and cut into small wedges.
2. Bring medium saucepan of lightly salted water to a boil. Add haricots vert and cook until tender, about 4 minutes. Using slotted spoon, transfer haricots vert to colander and rinse under cold running water; pat dry with paper towels. Pour off all but 3 inches water from pan and place steamer basket inside. Add potatoes, cover and steam over medium-high heat until tender when tested with a fork, about 20 minutes. Let cool slightly, then cut each potato into quarters.
3. Make dressing: In medium bowl, combine shallots, horseradish, vinegar, sour cream and mustard. Whisk in oil, 1 tablespoon at a time, until well blended. Season with salt and pepper. (Vegetables and dressing can be prepared up to 1 day ahead. Cover separately and refrigerate. Bring to room temperature before using.).
4. Just before serving, stir dill into dressing. In large bowl, toss beets, beans and potatoes with 1/4 cup of dressing. Mound beet salad on plates and garnish with eggs, if using, and tomatoes. Serve remaining dressing separately.