Green Bean and Beet Salad

Serves 6 to 8

1 pound fresh beets, scrubbed and trimmed
1-1/2 pounds young green beans, washed and trimmed
4 tablespoons Silver Palate Dijon Mustard
1/4 cup tarragon vinegar
1 large shallot, minced
2 teaspoons minced fresh tarragon leaves
1 clove garlic, minced
3/4 cup olive oil
Salt and freshly ground black pepper to taste
2 hard-cooked egg yolks, grated


This rainbow salad is a wonderful beginning to festive dining. Cook beets in a large saucepan of boiling water until tender, about 25 to 35 minutes. Drain and set aside to cool. In same saucepan, cook beans in rapidly boiling water until crisp-tender, 3 to 5 minutes. Drain, plunge into cold water and drain. Set aside. Peel and shred beets. Whisk Silver Palate Dijon Mustard together with vinegar, shallots, tarragon and garlic in a small bowl. Gradually whisk in oil and season with salt and pepper. Divide beans evenly among 6 or 8 plates, arranging them in a fan pattern. Divide beets evenly and place them at the narrow end of each fan. Sprinkle grated egg over beets, then drizzle on vinaigrette.

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