Whisk dressing ingredients together in small bowl until well blended. Set aside.


In saucepan, simmer beets in lightly salted water to cover, about 15 minutes or until tender. Drain and let cool; peel and slice into rounds. Set aside.

To Assemble

Overlap beet slices around outside edge of large serving plate or divide among 6 individual serving plates. Drizzle with dressing. Place haricots verts in mixing bowl, and toss with greens, shallot, hazelnuts, raisins and enough dressing to coat well. Season to taste with salt and pepper. Mound mixture in center of plate and sprinkle with crumbled goat cheese.

Chef Note: Small Blue Lake green beans will substitute if haricots verts are available. Serve this salad with grilled chicken or fish for a colorful and healthy lunch entrée.



  • 1/2 Tablespoon Dijon mustard
  • 1/4 Teaspoon kosher or sea salt
  • freshly ground black pepper
  • 1 Tablespoon red wine vinegar
  • 1 Teaspoon raspberry vinegar
  • 1/4 Cup walnut oil



  • 1/2 Pound medium fresh beets
  • 6 Ounces haricots verts, washed and trimmed
  • 2 Cups mesclun greens or watercress
  • 1/2 small shallot, minced
  • 21/2 Tablespoons toasted hazelnuts, skins removed and roughly chopped
  • 3/4 Cup California raisins
  • Kosher or sea salt and freshly ground black pepper
  • 1/4 Cup crumbled goat cheese

Nutrition Facts Per Serving

Calories 210 (Calories from Fat 53%); Total Fat 13 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 5; Sodium 190; Potassium 400; Total Carbohydrate 22; Dietary Fiber 3; Sugars 15; Protein 4; Calcium 60; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are all natural!