Green Bean, Spinach, Radish & Roasted Beet Salad

1 fresh poblano chile
1/8 cup fresh orange juice
1/8 cup olive oil
1 1/2 teaspoons apple cider vinegar
1 garlic cloves
1 small beet (washed, leaves removed)
1 1/2 teaspoons fresh lime juice
3/4 pounds green beans, trimmed, cut diagonally into 1-inch pieces
1 1/2 cups torn spinach leaves
1/2 small white onion, sliced paper-thin
2 to 3 large red radishes (or equivalent daikon/watermelon radishes), sliced paper-thin

For dressing: Char chile directly over gas flame or in broiler until blackened on all sides. Enclose in a paper bag 10 minutes. Peel, seed, and coarsely chop. Combine with orange juice, oil, vinegar and garlic in a blender, and blend until mixture is smooth and thick. Season to taste w/salt and pepper, cover and chill until cold, at least 1 hour and up to 1 day.

For salad: Preheat oven to 400 degrees F. Wrap the beet tightly in foil; place directly on oven rack. Roast until tender when pierced with knife, about 50 minutes. Unwrap beet and cool completely, then peel [skin will slip right off]. Coarsely grate beet into medium bowl, toss with lime juice and season to taste with salt and pepper. Cover and let stand at room temperature at least 1 hour. Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain; transfer to large bowl of ice water to cool. Drain again and pat dry. Toss beans, spinach, onion and radishes in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among plates; top with beets.

Serves 2 to 3.

Adapted from, reprinted from “Bon Appetit,” May 2003.

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