Roasted Beet and Green Bean Salad
Yield: 4 servings
Feel free to use the proportions listed in this recipe as a guideline, changing the ratio of beets to green beans or adding more or less cheese or nuts according to taste. Simply drizzle enough vinaigrette over the mixture to lightly coat it.

For the salad:

  • 1 pound roasted beets, peeled and chopped into bite-size pieces
  • ¾ pound fresh green beans, trimmed and steamed or roasted until crisp tender (Blistered Green Beans are quick, easy, and delicious)
  • Apple cider vinaigrette (recipe follows)
  • ⅓ cup crumbled goat cheese (may substitute feta)
  • ¼ cup sliced almonds, toasted* or chopped salted almonds

For the apple cider vinaigrette:

  • ¼ cup (60ml) apple cider vinegar (Bragg’s brand is a flavorful option)
  • 2 tablespoons (30ml) freshly squeezed lemon juice
  • 2 tablespoons (20g) honey
  • 1 tablespoon (15g) Dijon mustard
  • ⅓ cup (75ml) extra virgin olive oil
  • ½ teaspoon kosher salt and ¼ teaspoon freshly ground pepper
  • 1 garlic clove, minced (optional)


  1. For the vinaigrette: Combine all of the ingredients in a glass jar. Screw the lid on tightly and shake until the ingredients are blended. (Optionally, you may whisk together in a bowl, although the vigorous shaking helps to emulsify the dressing.) Store in the fridge, where the vinaigrette will keep for several weeks. Allow to sit and room temperature for a few minutes and then shake well before using. (Yield: slightly over ¾ cup, which is plenty for another salad or two)

    For the salad: Place the beets and the green beans in a large bowl and drizzle with enough vinaigrette to lightly coat. Sprinkle with the almonds and goat cheese. Toss and serve immediately. Prep ahead tip: You may refrigerate the dressed beet and bean mixture, adding the cheese and almonds when ready to serve.


*Toasting raw nuts will crisp them and enhance their flavor. You may do this is a dry skillet, stirring until the nuts are lightly golden and smell good. Baking at 300℉ for 8-10 minutes or until lightly golden is another option. To do this, simply spread the nuts in an even layer on an ungreased, rimmed baking sheet. Check a few minutes early to avoid burning. If you use nuts frequently, you can toast a larger quantity than need for a given recipe. Once cooled completely, refrigerate the unused portion in an airtight container where it will maintain freshness for a month or more.

A few more things…
Prefer another nut-or no nuts? Walnuts complement nicely, as do pepitas (pumpkin seeds). A mix of several is fair game, too.
When available, I’ve made this salad with a mix of golden beets and/or wax beans. The flavor change is modest and the visual appeal is heightened.
If your beets include fresh greens, you may roughy chop them and add to the salad. I’ve also tossed in some arugula prior to serving. If you like this idea and expect leftovers, I recommend adding tender greens (like arugula; beet greens are heartier) only to the portion being consumed immediately, as they tend to wilt in the fridge over time.

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