I love the bright colors of this dish. The magenta hue of the roasted beets soaks into the crumbled feta cheese and pairs nicely with the bright green color of the thin French string beans. The feta cheese is a part of a flavorful vinaigrette of fresh tarragon, sherry vinegar and quality olive oil. A simple and elegant side dish that pairs nicely with an array of roasted meats or even a nice Fall soup for a simple supper.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Beets & Haricots Verts with Tarragon-Feta Vinaigrette
Ingredients:
- 1 lb. beets
- 8 oz. haricots verts
- Olive oil
- Salt and pepper
- For the vinaigrette:
- 4 oz. crumbled Feta cheese
- 2 Tablespoons fresh tarragon, chopped
- 3 Tablespoons sherry vinegar
- Pinch of crushed red pepper flakes
- Pinch of salt and pepper
- ¼ cup extra virgin olive oil
Directions:
- Preheat the oven to 400 degrees. Wrap each beet tightly in aluminum foil. Place them on a baking sheet and baked in the preheated oven for 45 minutes to 1 hour, or until they are tender when pierced with a knife. Allow them to cool and then rub a paper towel on each cooked beet to remove the skin. Quarter each roasted beet.
- On a small baking sheet, roast the green beans after seasoning them with a pinch of salt and pepper and a tablespoon of olive oil. This should take about 12-15 minutes.
- To make the vinaigrette, place all of the ingredients in a small mixing bowl. Stir together with a spoon until combined; toss the roasted beets and green beans with the vinaigrette and serve.
Tagged: beets, feta cheese, feta-tarragon vinaigrette, fresh tarragon, green beans, haricots verts, roasted beets, sherry vinegar, side dish, vegetarian
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