A simple salad that you can serve alongside almost anything. It is so  nutritious and fresh and a beautiful burst of color on your plate. I served this with grilled chicken, rice pilaf and a big salad. 


4 golden beets

4 red beets

2 cups haricots verts

3 tablespoons chopped mint

3 tablespoons torn basil 

Kosher salt and pepper to taste

3tablespoons olive oil

1 tablespoon Alessi White Balsamic vinegar reduction 

Directions: Preheat oven to 350.  Wrap beets individually in foil and place on baking sheet. Roast for about 45-60 minutes until tender. Allow to cool, and peel and roughly chop. Arrange in serving bowl. Boil beans in salted water and boil for about 10 minutes until tender. Immediately drain and place in ice bath to preserve color.  When cooled arrange in platter along with beets and fresh herbs. Season with salt and pepper and drizzle with oil and vinegar.  Serve cold or preferably at room temperature.