Golden Beet Salad

• 6 large golden beets, trimmed
• 6 ounces young green beans, trimmed
• coarse salt
• 2 tablespoons white wine vinegar
• 2 tablespoons shallots, minced
• 2 teaspoons Dijon mustard
• 1/4 cup extra virgin olive oil
• fresh ground pepper
• 1/4 cup fresh basil, loosely packed, torn. plus small leaves for garnish
• 2 ounces goat cheese, crumbled

1. Preheat oven to 425u0b0F Wrap beets in parchment, then foil and place on a rimmed baking sheet. Roast until tender about 60 minutes. Let cool completely. Peel and cut beets in 1/2 inch dice. Transfer to large bowl.
2. Prepare an ice-water bath. Cook green beans in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beats.
3. Mix vinegar, shallots, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.
4. NOTE: The prep time does not include the cooking time of the beets and the beans.

golden beets, green beans, salt, white wine vinegar, shallots, mustard, extra virgin olive oil, fresh ground pepper, fresh basil, goat cheese

Taken from www.food.com/recipe/golden-beet-salad-333339 (may not work)