Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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

Featured in our 2018 Easter Guide

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


Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks