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.
|1 cup organic fat-free vanilla yogurt||1/2 teaspoon ground pepper|
|2 tablespoons pomegranate juice (optional)||4 yellow or red beets, washed, trimmed, and quartered|
|1 tablespoon Dijon mustard||2 avocados, peeled and diced|
|2 tablespoons balsamic vinegar||2 cups green beans, trimmed|
|2 tablespoons olive oil||4 ounces goat cheese|
|1 tablespoon honey||1/3 cup chopped hazelnuts|
|1/2 teaspoon sea salt||10 ounces salad greens|
Place beets in a roasting pan and cook for 30 minutes at 425°F. 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 from water and rinse.
Remove beets from the oven, and let them cool to the touch. Slip the peel off the cooled beets under running water or by using a paring knife.
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. Makes 4 servings.