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Fresh Greens with Roasted Beets, Haricots Verts & Goat Cheese Croutons

Ben Fink

Servings: four.

You probably won’t need all the vinaigrette for this salad; refrigerate any extra for up to three days.


For the vinaigrette:

  • 1/4 cup sherry vinegar
  • 1/2 tsp. kosher salt
  • 2 Tbs. finely chopped shallots
  • 1/2 tsp. chopped fresh thyme
  • 3/4 cup extra-virgin olive oil
  • Freshly ground black pepper to taste

For the salad:

  • 2 large beets, washed and dried, outer skin left on
  • 1 Tbs. olive oil
  • Eight 1/4-inch-thick slices baguette
  • One 4- to 5-oz. log goat cheese
  • 1/2 tsp. herbes de Provence
  • 1/2 tsp. chopped fresh thyme
  • 1/2 tsp. coarsely ground black pepper
  • 4 cups lightly packed mixed greens, such as frisée, red leaf lettuce, and mizuna, washed and dried
  • 1/2 lb. haricots verts, trimmed, cooked until just tender, shocked in cold water, and drained
  • Scant 1/2 cup good-quality black olives

Nutritional Information

      Calories (kcal) : 600
      Fat Calories (kcal): 430
      Fat (g): 47
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 29
      Cholesterol (mg): 35
      Sodium (mg): 970
      Carbohydrates (g): 31
      Fiber (g): 5
      Protein (g): 15


  • Make the vinaigrette: In a small bowl, whisk the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed.
  • Make the salad: Heat the oven to 400°F. Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minutes. When cooled, peel off the skin and slice the beets into 1/4-inch rounds.
  • Broil the baguette slices until light golden brown on both sides. Cool. With a hot, wet knife, cut the goat cheese into 8 slices. Put a round of cheese on each slice of baguette and arrange on a baking sheet. Sprinkle with the herbes de Provence, thyme, and pepper and set aside.
  • When ready to serve, heat the oven to 400°F. Bake until the cheese softens, about 5 minutes. Meanwhile, arrange a few slices of beets on salad plates. Season lightly with salt and pepper. In a large bowl, toss the greens, haricots verts, and olives with enough vinaigrette to just moisten them. Divide the mixture among the salad plates. Put a warm crouton on either side and serve. 


Rate or Review


  • semisweet | 07/19/2008

    Very disappointing. In spite of all the great-sounding ingredients, it just didn't come through - it was very so-so.

  • CHEF1998 | 10/22/2007


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