The combination of creamy avocado with the crunch of crisp beets and the snap of green beans is a real palate pleaser. The colors are as startling and varied as the tastes. Key to this easy-to-prepare salad is avoiding overcooking the beets; they should still be crunchy. Cook in salty water until your fork just pierces them and the skin is easy to remove.
| 4 | yellow or red beets washed (trimmed and quartered) | |
| 2 | c | green beans (trimmed) |
| 1 | c | Stonyfield Organic Fat Free Vanilla Yogurt |
| 2 | tbsp | pomegranate juice (optional) |
| 1 | tbsp | Dijon mustard |
| 2 | tbsp | balsamic vinegar |
| 2 | tbsp | olive oil |
| 1 | tbsp | honey |
| 1⁄2 | tsp | sea salt |
| 1⁄2 | tsp | ground pepper |
| 2 | avocados peeled and diced | |
| 4 | oz | goat cheese |
| 1⁄3 | c | of chopped hazelnuts |
| 10 | oz | salad greens |
Place beets in a medium size pot. Add enough water to cover them and season the water with salt. Bring to a boil and cook for 20-30 minutes until a fork just pierces the beets. Remove the beets from boiling water and run under cold water, removing the skins. The skins should come off easily. In the meantime bring 2 cups of water to a boil over high heat. Add green beans and cook for 3-4 minutes, until bright green. Remove beans and rinse under cold water.
In a small mixing bowl, whisk together yogurt, pomegranate juice, mustard, vinegar, olive oil, honey, salt and pepper.
On 4 plates arrange mixed greens, beets, avocados, and green beans. Drizzle each salad with dressing and garnish with goat cheese and hazelnuts