Courtesy of Stonyfield Farm
The combination of creamy avocado with the crunch of crisp beets and the snap of green beans is a real palate pleaser. The colors are as startling and varied as the tastes. Key to this easy-to-prepare salad is avoiding overcooking the beets; they should still be crunchy. Cook in salty water until your fork just pierces them and the skin is easy to remove.
Makes: 4 servings
4 yellow or red beets washed, trimmed and quartered
2 cups green beans, trimmed
1 cup Stonyfield Organic Fat Free Vanilla Yogurt
2 tablespoons pomegranate juice (optional)
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
2 avocados peeled and diced
4 ounces goat cheese
1/3 cup of chopped hazelnuts
10 ounces salad greens
Place beets in a medium size pot. Add enough water to cover them and season the water with salt. Bring to a boil and cook for 20-30 minutes until a fork just pierces the beets. Remove the beets from boiling water and run under cold water, removing the skins. The skins should come off easily. In the meantime bring 2 cups of water to a boil over high heat. Add green beans and cook for 3-4 minutes, until bright green. Remove beans and rinse under cold water.
In a small mixing bowl, whisk together yogurt, pomegranate juice, mustard, vinegar, olive oil, honey, salt and pepper.
On 4 plates arrange mixed greens, beets, avocados, and green beans. Drizzle each salad with dressing and garnish with goat cheese and hazelnuts