Ingredients

The following ingredients have 10 Servings
  • 1 bunch beets (about 4 beets - or more if desired)
  • 2 pounds fresh green beans (trimmed and cut in half)
  • 2 cups cherry tomatoes (I like mixed colors) (halved)
  • 1/4 cup minced red onion (or shallots)
  • 1/2 cup craisins
  • 3 cups baby arugula
  • 1 1/2 cups (10 oz.) Ciliegine - fresh mozzarella balls (1-2 inches) (halved)
  • 1/2 cup toasted pine nuts
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons minced fresh basil
  • 1/2 tsp EACH salt, pepper, garlic powder

Instruction

  • BEETS: Preheat oven to 400 degrees F. Cut the top and bottom ends off of the beets then peel using a vegetable peeler. Cut the beets into 1- 1 ½ inch chunks. Place beets on a foil lined baking sheet. Toss with 1 tablespoon olive oil and some freshly cracked salt and pepper. Roast for 35-40 minutes or until the beets are fork tender.
  • DRESSING: While the beets are roasting, prepare the rest of the salad. Add all of the Dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl. Refrigerate dressing until ready to use. If serving salad within the hour, then place dressing in the freezer to quickly chill.
  • GREEN BEANS: Bring a large pot of water to a boil and stir in two tablespoon salt. Add the green beans and cook until tender crisp, 1 to 2 minutes. Meanwhile, prepare a large bowl of ice water to transfer the greens to. Using a slotted spoon, transfer beans to ice water to stop cooking. Drain the beans and pat very dry. Transfer to a large salad bowl.
  • Combine green beans with tomatoes, beets, red onion, and craisins. Drizzle with some of the dressing, cover and chill one hour (time permitting). When ready to serve, toss with arugula, mozzarella, pine nuts and additional dressing if desired. Season with freshly cracked salt and pepper to taste.