Roasted Beet, Green Beans And Olive Salad

• Salad
• 6 small beets or 4 large ones (mix of purple, golden or others for color)
• 3/4 pound Green bean or Haricot Verts
• 1/4 of red onion sliced thinly
• 4 tablespoons of Kalamata olives sliced or dry cured black olives
• 3-4 tablespoons of Gorgonzola cheese crumbled
• 3 tablespoons of candied pecans chopped
• 2 tablespoons of olive oil
• Salt and pepper
• Dressing
• 1/3 cup of tangy olive oil (I have used one from Sicily)
• 2 tablespoons of cider vinegar
• Juice from one tangerine or half an orange
• 1 Teaspoon of honey
• 1-1.5 tablespoon of grainy Dijon mustard
• 1 clove of garlic minced
• Salt and pepper

1. Warm the over to 400 degrees. rnPeel the beets and cut them to quarters. Put in a baking sheet and pour the olive oil on the beets and sprinkle some salt and pepper. Cover with tinfoil and bake for 30 minutes or so in the lower part of the oven. Take the tinfoil off and roast for another 20 minutes until the beets are soft but not mushy and hold their shape well. rnTake the out of the oven, put in a salad bowl and let them cool a bit.
2. Mix the dressing in a jar. rnWhen the beets are still a bit warm add the onions and the dressing. This way the beets absorb more of the dressing and the onion become kind of pickled.
3. Boil a pot with water, add salt and cook the green beans for 7-10 minutes until softer but still have a bite and still bright green. Remove from the water and transfer immediately to a bowl of ice water to stop the cooking.
4. Add the green beans and olives to the salad bowl and mix well.
5. Just before serving (at room temperature) sprinkle with the cheese and the pecans.

salad, beets, green bean, red onion, olives, gorgonzola cheese, pecans, olive oil, salt, dressing, olive oil, vinegar, orange, honey, mustard, clove of garlic, salt

Taken from food52.com/recipes/3414-roasted-beet-green-beans-and-olive-salad (may not work)