Green Bean and Beet Salad with Blue Cheese Vinaigrette
Green Bean Beet Salad with Blue Cheese Vinaigrette is perfect for the holiday season, making it a fantastic choice for those seeking a flavorful, vibrant, and healthy dish.
Calories per serving: 223kcal
Ingredients
- 12 ounces (340.2 g) Green Beans, fresh
- 16 ounces (453.59 g) Beets
~~ -- Vinaigrette -- ~~
- ¼ teaspoon (0.25 teaspoon) *Dry mustard
- 1 teaspoon (0.99 teaspoon) Sunny Paris
- 2 tablespoon (1.97 tablespoon) Red wine vinegar
- ½ cup (118.29 ml) *Olive oil
- 2 tablespoon (1.97 tablespoon) *Blue cheese, crumbled
- 2 tablespoon (1.97 tablespoon) Cranberries, dried
- 1 teaspoon (0.99 teaspoon) Black pepper, freshly ground
Instructions
- Mise en Place
- Cut off the tops of the green beans and split them in half lengthwise. Set them aside.
- Remove the tops from the beets, Put a steamer in the Instant Pot, and cook the beets for 15 to 30 minutes, depending on size (see chart above). Use quick release.
- While that happens, set up an ice bath by putting ice and water in a bowl large enough to put the steamer.
- Remove the beets without removing the water. Put the beans in the steamer and set the Instant Pot for 2 minutes. Use the quick-release method.
- Immediately plunge the beans in the ice bath to stop the cooking process. Remove the beans from the bath and put them in a bowl when the beans are cold.
- When the beets have cooled enough to handle, remove the skins.
- Using the julienne cutter of your mandoline, carefully julienne slice the beets. You could refrigerate the vegetables until you are ready to serve. Use separate containers so the green beans don't become pink.
Vinaigrette
- Put the mustard and Sunny Paris in the bottom of a small bowl. Add the vinegar and whisk until the mustard is dissolved. While whisking, slowly drip the olive oil into the bowl and continue whisking until all the oil is used and the vinaigrette has thickened.
- Add the crumbled blue cheese and whisk it in as well.
- Put the green beans and beets in a large bowl. Pour the dressing over, add the cranberries and toss well. Put the salad in a nice serving dish and garnish is with freshly cracked black pepper.
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