Warm Roasted Veggie Salad with Blanched Beans and a Mustard Vinaigrette

A fancy side that’s easy to prepare.

METHOD:

3 C green beans, trimmed and blanched
1 large sweet potato, peeled and cut into small chunks
2 beets, washed and cut into small chunks
1/3 C sweet onion cut into thick slices
4 T olive oil
1 t kosher salt
½ t black pepper
2 sprigs of fresh rosemary, one to chop, one to
lay on veggies while roasting
1/8 C chopped pecans
Generous handful of fresh chopped flat leaf parsley

Dressing:

3 T light oil, 5 T rice wine vinegar, 2
squirts of yellow mustard, 1 t of chopped
rosemary, 1 T white sugar, 1 t kosher salt, ¼ t black pepper. Blend very well. Set aside

METHOD:

• To blanche beans add them to a saucepan and cover with cool water. Put burner on high and when boiling, let cook for about 3-5 minutes. When just barely tender remove and shock by immersing them in ice water. Drain and pat dry.