This Weeks Box 7102010

handful of tomatoes we have a lot of tomatoes in the ground “about 15 varieties” and only a select few are participating so far. That’s ok, well have them in the end!
santa rosa and black beauty plums
beets with greens “don’t forget to saute those greens!”
purple green beans
heirloom potatoes
haas avocados
summer squash
spicy salad mix
cayenne peppers these are hot use them to add heat and flavor


Gotta Try That! Green Beans and Beets with Lemon Mustard Vinaigrette


Last week I had a bag of green beans in my vegetable crisper and no thoughts about what to do with them, Naturally I started wandering around in food blog land and found this lovely recipe for green beans with a lemon mustard dressing over at From the kitchen of a captious vegetarian. As I also had a couple of beets rolling around in the crisper (left over from my experiments with Beet Risotto) I was very pleased to see that the captious vegetarian sometimes substitutes beets for green beans in this recipe. A green bean and beet salad was obviously meant to be.

Interestingly, the captious vegetarian notes that, while she loves the dish, she’s gotten so-so reviews on it. I honestly don’t see why– the dressing perfectly compliments both the green beans and the beets, and the way the thin slices of onion are prepped makes them almost taste pickled. It’s perfect in my book. Thanks to the captious vegetarian for the inspiration and recipe!

Green Beans and Beets with Lemon Mustard Vinaigrette
serves 4 as a starter

1 small red onion, cut in half and thinly sliced
1/4 tsp salt (too much?)
pinch freshly milled black pepper
1 Tbs apple cider vinegar
1/2 pound of green beans, trimmed
2 medium-sized beets

Scrub the beets, cut it into quarters, and wrap loosely in foil. Roast in the oven at 450F for about 30 minutes, or until they are tender.

Place the thinly sliced onion in a bowl and cover the slices with boiling water. Let sit about 15 minutes.

Meanwhile, blanch the green beans in boiling water (about 4 minutes) and then plunge them into cold water.

Drain the onions and toss them with the salt, pepper and vinegar.

When the beet quarters are cool enough to handle, remove the skin and cut each quarter into thin slices.

Make the vinaigrette, whisking all of the ingredients together:

1/2 teaspoon coarse sea salt
1/8 teaspoon cayenne
1 small garlic clove, crushed
1 tablespoon Dijon-style mustard
1 teaspoon honey
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Drain the onions once again, squeezing them dry. Toss half of the onions with the green beans and half of them with the beet slices. Assemble the salad by placing the green beans and sliced beets on a platter. Pour the dressing over the top and let it sit for about 15 minutes before serving.

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