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Salad
European
2 servings
10 minutes
5 minutes
8 ounces French beans
2 baby red beets
1/4 cup almonds, sliced
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 teaspoon black pepper
Blanch the French beans until tender and bright in color, about 3 minutes.
Immediately after removing them from the water put them into an ice bath to help hold their bright color.
While the beans cool, drain the beets, and dice them into small pieces. Reserve until needed.
In a dry sauté pan over medium heat toast the almonds until golden brown, about 3 minutes.
For the dressing combine the last four ingredients in a bowl and whisk until combined.
After the French beans have cooled, toss them with the beets and dressing.
Sprinkle the toasted almonds over the top.
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