Lovely Beet and Green Bean Salad

Was up at our “Chicks in Charge” retreat and one of the dishes served was so beautiful to look at and just as tasty I had to blog it.  The recipe is from my friend and host of the retreat Sheryl.  Check it out:

Here is her recipe:


Beets can be red or yellow or a combination.
Cut off ends of beets and wrap in tinfoil.
Bake at 400 for 50-60 minutes till easily pierced with a knife.
Let cool.
Peel off skin.
Cut into wedges.
Trim green beans.
Blanche in boiling water i for about a minute and rinse in cold water.
Arrange beans and beets on a platter.
Mix lots of grainy mustard, some Dijon and olive oil.
Drizzle over beets and beans.
Stay tuned for more recipes from our retreat!

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