Market Salad With Goat Cheese And Champagne-shallot Dressing

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 medium beets
• 8 ounces green beans, trimmed, and cut into 2 inch pieces
• 1 (15 ounce) can no-salt-added chickpeas, rinsed, and drained
• 3 tablespoons finely chopped shallots
• 2 tablespoons fresh mint
• 1 tablespoon chopped fresh tarragon
• 3 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 medium heirloom tomatoes, cut into 8 wedges
• 2 ounces crumbled goat cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 leave root, and 1 inch stem on beets, and scrub with a brush.
• 3 wrap beets in heavy-duty foil, and bake at 350 degrees for 1 hour and 15 minutes, or until tender.
• 4 remove from oven, and cool.
• 5 trim off beet roots and stems, and rub off skins.
• 6 cut each beet into 8 wedges.
• 7 cook beans in boiling water, for 4 minutes, or until crisp-tender, drain and plunge beans into ice water, and drain well.
• 8 combine beans and chickpeas into a medium bowl.
• 9 combine shallots and the 8 ingredients through pepper in a small bowl, stirring with a whisk.
• 10 add 2 tablespoons dressing and tomatoes in a bowl, and toss gently to coat.
• 11 add remaining 1/4 cup dressing to bean mixture, tossing well to combine.
• 12 place 3/4 cup bean mixture on each of 4 plates.
• 13 arrange 4 pieces each of beets, and tomatoes around bean mixture.
• 14 sprinkle each serving with 2 tablespoons cheese.