Veggie Niçoise Salad Recipe | Vegetarian Times Skip to main content

Veggie Niçoise Salad


Ingredient Set Name: 



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1 lb. small beets (about 8)
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4 oz. haricots vert or thin green beans
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1 lb. small red potatoes
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6 hard-boiled eggs, quartered lengthwise (optional)
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12 cherry tomatoes, halved

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Horseradish Dressing


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2 Tbs. minced shallots
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2 Tbs. prepared horseradish
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2 Tbs. sherry vinegar
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2 Tbs. reduced-fat sour cream
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1 tsp. Dijon mustard
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¼ cup extra-virgin olive oil
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1 Tbs. chopped fresh dill


  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.

Nutrition Information: 

14 g
Total Fat: 
12 g
Saturated Fat: 
3 g
39 g
318 mg
201 mg
5 g
4 servings

Comments on this Recipe

One of our favorite recipes - we have it almost every week when beets and greenbeans are in season. Double the dressing though and serve extra on the side.