Veggie Nicoise Salad

• 1 lb small beet (about 8)
• 4 ounces French haricots vert or 4 ounces thin green beans
• 1 lb small red potato
• 6 hard-boiled eggs, quartered lengthwise (optional)
• 12 cherry tomatoes, halved
• 2 tablespoons minced shallots
• 2 tablespoons prepared horseradish
• 2 tablespoons sherry wine vinegar
• 2 tablespoons reduced-fat sour cream
• 1 teaspoon Dijon mustard
• 14 cup extra virgin olive oil
• 1 tablespoon chopped fresh dill

1. Preheat oven to 425F Wrap beets in foil and bake until tender when pierced, about 1 hour.
2. Set aside to cool.
3. Peel beets and cut into small wedges.
4. Bring medium saucepan of lightly salted water to a boil.
5. Add haricots vert and cook until tender, about 4 minutes.
6. Using slotted spoon, transfer haricots vert to colander and rinse under cold running water; pat dry with paper towels.
7. Pour off all but 3 inches water from pan and place steamer basket inside.
8. Add potatoes, cover and steam over medium-high heat until tender when tested with a fork, about 20 minutes.
9. Let cool slightly, then cut each potato into quarters.
10. Make dressing: In medium bowl, combine shallots, horseradish, vinegar, sour cream and mustard.
11. Whisk in oil, 1 tablespoon at a time, until well blended.
12. Season with salt and pepper.
13. (Vegetables and dressing can be prepared up to 1 day ahead.
14. Cover separately and refrigerate.
15. Bring to room temperature before using.
16. ).
17. Just before serving, stir dill into dressing.
18. In large bowl, toss beets, beans and potatoes with 1/4 cup of dressing.
19. Mound beet salad on plates and garnish with eggs, if using, and tomatoes.
20. Serve remaining dressing separately.

haricots vert, red potato, eggs, cherry tomatoes, shallots, horseradish, sherry wine vinegar, sour cream, mustard, extra virgin olive oil, dill

Taken from www.food.com/recipe/veggie-ni-oise-salad-181868 (may not work)