- Preheat oven to 350°F.
- Leave root and 1-inch stem on beets; scrub with a brush.
- Wrap beets in heavy-duty foil.
- Bake for 1 hour or longer or until tender.
- Remove from oven; cool.
- Trim off beet roots and stems; rub off skins.
- Cut each beet into 8 wedges.
- Cook beans in boiling water until crisp-tender (about 4 minutes).
- Drain and plunge beans into ice water; drain well.
- Combine beans and chickpeas in a medium bowl.
- Combine shallots and next 8 ingredients (through pepper) in a small bowl, stirring with a whisk.
- Add 2 tablespoons dressing to beets; toss well.
- Combine 2 tablespoons dressing and tomatoes in a bowl; toss to coat.
- Add remaining dressing to bean mixture; toss to combine.
- Place 3/4 cup bean mixture on each of 4 plates.
- Arrange 4 pieces each of beets and tomatoes around bean mixture.
- Top with goat cheese.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
370 calories, 19 g fat, 6 g saturated fat, 20 mg cholesterol, 500 mg sodium, 37 g carbohydrate, 5 g fiber, 11 g sugar, 15 g protein
