Tuesday, June 21, 2011

Cooking Light's Market Salad

Thank you, Cooking Light, for providing the recipe for the most delicious salad I've ever had. And yes, this even beats out the bacon salads that are plentiful on my blog - well, most of them :)

Why oh why do I love thee, Market Salad? Here are the reasons:
1. Perfectly roasted beets
2. Juicy tomatoes
3. Delightfully tangy, satisfying and light vinaigrette dressing
4. Crisp green beans and chickpeas adding substance and texture
5. Did I mention the beets?
6. Fresh herbs (I used basil and mint instead of tarragon and mint, because that's what I had!)

Ok, if you're not convinced, read through the recipe below. Here's a link to the original, and below is my slightly tweaked version. Thanks again Cooking Light!

Market Salad with Goat Cheese and Shallot Vinaigrette
2 medium beets (about 3/4 pound)
8 ounces green beans, trimmed and cut into 2-inch pieces
1 can chickpeas, rinsed and drained
3 tablespoons finely chopped shallots
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh basil
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Salt and pepper to taste
1 cup cherry tomatoes, halved (CL's version calls for Heirloom tomatoes, but alas, I forgot to pick them up. The cherry tomatoes were fantastic, but try with heirloom if you have them!)
2 cups spinach
1 cup arugula
1/2 cup (2 ounces) crumbled goat cheese

Preheat oven to 350°. Scrub beets with a brush and wrap in heavy-duty foil. Bake at 350° for 1 hour and 15 minutes or until tender. Remove from oven; cool. Put on plastic gloves if you have them to avoid staining your hands. Trim off beet roots and stems; rub off skins. Cut each beet into 8 wedges. I did this the night before to make the salad assembly quick!

Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Combine beans and chickpeas in a large bowl and add in beets and sliced tomatoes.

Combine shallots and the next 8 ingredients (through pepper) in a small bowl, stirring with a whisk. Pour half of dressing over beans, chickpeas, beets and tomatoes and toss to combine. Add in greens and goat cheese, then pour remaining dressing and toss.

Photo courtesy of John Autry; Styling: Leigh Ann Ross


Emily Ingle said...

I'm having this tonight after work and can.not.wait. Thanks for the review!!

Lindsay said...

Was thinking of you when I wrote this post! Would love to hear your feedback after you try it.

Sylvia said...

What a wonderful salad

Tom From Lake McQueeney said...

Lindsay- Found your blog via "The Knot". Since I am a true McCoppin (Luke is not- he doesn't have to battle his weight!) I am anxious to try out some of the salad recipes on your blog...think I will try some of those "bacon salads" first! My wife and I look forward to meeting you and definitely seeing you in October. I do plan to try some of the recipes on your blog- this one looks great! Tom McCoppin (Luke's mom's FFC - Favorite First Cousin).

Lindsay said...

Tom, so glad you stumbled upon my humble little blog. Yes, I'm often envious of Luke's ability to eat whatever he likes :) Yes, somehow bacon does make salad SO delicious, but I'm glad to be enjoying some bacon-free salads as well. Looking forward to meeting you!