Green Bean and Beet Salad

Serves 6 to 8
Ingredients: 

1 pound fresh beets, scrubbed and trimmed
1-1/2 pounds young green beans, washed and trimmed
4 tablespoons Silver Palate Dijon Mustard
1/4 cup tarragon vinegar
1 large shallot, minced
2 teaspoons minced fresh tarragon leaves
1 clove garlic, minced
3/4 cup olive oil
Salt and freshly ground black pepper to taste
2 hard-cooked egg yolks, grated

Directions: 

This rainbow salad is a wonderful beginning to festive dining. Cook beets in a large saucepan of boiling water until tender, about 25 to 35 minutes. Drain and set aside to cool. In same saucepan, cook beans in rapidly boiling water until crisp-tender, 3 to 5 minutes. Drain, plunge into cold water and drain. Set aside. Peel and shred beets. Whisk Silver Palate Dijon Mustard together with vinegar, shallots, tarragon and garlic in a small bowl. Gradually whisk in oil and season with salt and pepper. Divide beans evenly among 6 or 8 plates, arranging them in a fan pattern. Divide beets evenly and place them at the narrow end of each fan. Sprinkle grated egg over beets, then drizzle on vinaigrette.

Silver Palate Products used in this recipe: