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Closeup of grilled snapper covering pasta on a white dinner plate.

Roasted Beet and Green Bean Salad with Fennel, Toasted Hazelnuts and Blue Cheese



For the Salad

  • ½ lb haricot verts, or thin baby green beans, ends snapped off
  • 3 medium sized beets, scrubbed clean
  • ½ fennel bulb, thinly sliced or shaved
  • ½ cup hazelnuts, toasted and roughly chopped
  • 2 cups baby arugula
  • 2 oz good quality blue cheese, such as Maytag or Roquefort
  • 2 tbsp chives, chopped
  • Olive oil for drizzling
  • Salt and pepper

For the Vinaigrette

  • ½ small shallot, minced
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • ¼ cup extra virgin olive oil
  • Salt and pepper


  1. Preheat the oven to 375. Place beets on a piece of parchment or foil, drizzle with olive oil, salt and pepper, and wrap tightly. Roast for about an hour until beets can be easily pierced with a paring knife. Set aside to cool, then peel the skins and cut into large pieces.
  2. Place a large pot of water on the stove and bring to a boil. Pour in a generous hand full of salt. Drop in the green beans for about 45 seconds, and then remove to a bowl of ice water to stop the cooking. Beans should be tender but retain a nice snap. Drain, then pat dry and add to a bowl with the beets, shaved fennel, hazelnuts, arugula, and chives.
  3. Whisk together the shallots, Dijon mustard, white wine vinegar, and salt and pepper to taste. Slowly stream in olive oil while whisking to emulsify. Toss salad with dressing and serve immediately.


  • I prefer the taste of yellow beets over their red counterparts, even though the red ones are more nutritious. (Hey, you’re still eating beets, right?). I just find they have a milder, less earthy flavor. And if you have green beans growing in your garden, pick them young and use them here. You can even skip the blanching if they are very tender.


  • Serving Size: 4