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Beet and Green Bean Salad

  • SERVINGS: 6
  • VEGETARIAN
  1. 3 tablespoons fresh lemon juice
  2. 1 tablespoon Dijon mustard
  3. 1 garlic clove, minced
  4. 1/4 cup plus 2 tablespoons vegetable oil
  5. Salt and freshly ground pepper
  6. 2 tablespoons minced parsley
  7. 1/4 pound green beans
  8. 2 large red beets
  9. 3 cups mixed lettuces
  10. 1 medium cucumber—peeled, halved lengthwise, seeded and sliced crosswise
  11. 4 large scallions, minced
  12. 1/2 green bell pepper, cut into strips
  1. In a small bowl, combine the lemon juice with the mustard and garlic. Whisk in the oil in a thin stream. Season with salt and pepper, then add the parsley.
  2. In a large saucepan of boiling salted water, cook the beans until just tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and refresh under cold running water. Drain and pat dry. Cut the beans into 2-inch lengths. Add the beets to the boiling water and simmer over moderate heat until tender, about 40 minutes; drain. Peel and cut them into 2-inch chunks.
  3. In a large bowl, toss the beans with the beets, lettuces, cucumber, scallions and bell pepper. Add a few tablespoons of the vinaigrette and toss to coat. Serve with the remaining vinaigrette on the side.
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