Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette

Ingredients

• 0.8 pound beets 
• 0.1 teaspoon pepper black freshly ground
• 2 tablespoons champagne vinegar 
• 1.5 teaspoons dijon mustard 
• 2 tablespoons mint leaves fresh chopped
• 1 tablespoon tarragon fresh chopped
• 2 ounces goat cheese crumbled
• 8 ounces green beans trimmed cut into 2-inch pieces
• 2 medium heirloom tomatoes cut into 8 wedges
• 1 tablespoon juice of lemon fresh
• 15 ounce natural butter extract rinsed drained canned
• 3 tablespoons olive oil 
• 0.3 teaspoon salt 
• 3 tablespoons shallots finely chopped

Equipment

• bowl
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 35
2. Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty foil.
3. Bake at 350 for 1 hour and 15 minutes or until tender.
4. Remove from oven; cool. Trim off beet roots and stems; rub off skins.
5. Cut each beet into 8 wedges.
6. Cook beans in boiling water 4 minutes or until crisp-tender.
7. Drain and plunge beans into ice water; drain well.
8. Combine beans and chickpeas in a medium bowl.
9. Combine shallots and the next 8 ingredients (through pepper) in a small bowl, stirring with a whisk.
10. Add 2 tablespoons dressing to beets; toss well.
11. Combine 2 tablespoons dressing and tomatoes in a bowl; toss gently to coat.
12. Add the remaining 1/4 cup dressing to bean mixture; tossing well to combine.
13. Place 3/4 cup bean mixture on each of 4 plates. Arrange 4 pieces each of beets and tomatoes around bean mixture.
14. Sprinkle each serving with 2 tablespoons cheese.