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beet, green bean and shallot salad
serves 8
2 lb small beets
2 lb tender green beans
1/4 c plus 2 T EVOO
1/4 c red wine vinegar
salt and pepper
4 shallots, thinly sliced
1/4 c basil, chopped
1 T mint, chopped
  1. In a large saucepan, cover the beets with cold water and bring to a boil. Simmer over moderate heat until tender when pierced. About 45 minutes. Drain, then rinse in cold water and slip off the skins. Thinly slice the beets crosswise and cool.
  2. In a large saucepan, steam the green beans until just tender, about 5 minutes. Rinse in cold water and drain well.
  3. In a large serving bowl, whisk the oil with the vinegar and season with salt and pepper. Add the beets, beans, shallots, basil and mint to the bowl. Toss to coat.
  4. Serve at room temperature on salad plates.