nutritional information

Per Serving:

  • Calories: 317
  • Protein: 14 g
  • Total Fat: 12 g
  • Saturated Fat: 3 g
  • Carbohydrates: 39 g
  • Cholesterol: 318 mg
  • Sodium: 201 mg
  • Fiber: 5 g

Veggie Niçoise Salad

Veggie Niçoise Salad

4 servings

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. 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 [...]
Salad
  • 1 lb. small beets (about 8)
  • 4 oz. haricots vert or thin green beans
  • 1 lb. small red potatoes
  • 6 hard-boiled eggs, quartered lengthwise (optional)
  • 12 cherry tomatoes, halved
Horseradish Dressing
  • 2 Tbs. minced shallots
  • 2 Tbs. prepared horseradish
  • 2 Tbs. sherry vinegar
  • 2 Tbs. reduced-fat sour cream
  • 1 tsp. Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 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.
July 1999

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comments

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.

Anonymous - 2011-09-01 16:56:20