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.
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.
Ready In: 45 mins
Level: Easy
Prep: 15 mins
Cook: 30 mins
Yields: 4 Servings
- 4 yellow or red beets washed (trimmed and quartered)
- 2 c green beans (trimmed)
- 1 c Stonyfield Organic Fat Free Vanilla Yogurt
- 2 T pomegranate juice (optional)
- 1 T Dijon mustard
- 2 T balsamic vinegar
- 2 T olive oil
- 1 T honey
- 1/2 t sea salt
- 1/2 t ground pepper
- 2 avocados peeled and diced
- 4 oz goat cheese
- 1/3 c of chopped hazelnuts
- 10 oz salad greens
Ingredients
directions
Step 1
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.
Step 2
In a small mixing bowl, whisk together yogurt, pomegranate juice, mustard, vinegar, olive oil, honey, salt and pepper.
Step 3
On 4 plates arrange mixed greens, beets, avocados, and green beans. Drizzle each salad with dressing and garnish with goat cheese and hazelnuts
