Two-Bean and Beet Salad with Feta

Name: Two-Bean and Beet Salad with Feta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps minced chives; 237 milliliters 1/4 pound feta cheese, preferably Greek, crumbled; 907 grams golden or red beets, scrubbed; 118 milliliters extra-virgin olive oil; 59 milliliters black currant vinegar or red wine vinegar; 8 servings Salt; 907 grams mixed yellow wax and green beans

Two-Bean and Beet Salad with Fetan is a gluten free, primal, and vegetarian side dish. One serving contains 260 calories, 7g of protein, and 18g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up olive oil, wax and beans, golden, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 37

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Oven

Arrange the beets in a baking dish and fill with 1/4 inch of water. Cover with foil and bake for 45 minutes, or until tender.

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Beet

Water

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Baking Pan

Oven

Aluminum Foil

Let cool, then peel the beets and cut them into 1/2-inch-thick wedges.

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Beet

In a very large pot of boiling salted water, cook the beans over high heat until crisp-tender, about 5 minutes.

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Beans

Water

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Pot

Drain and refresh under cold water.

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Water

Drain well and pat dry.

In a small bowl, whisk the olive oil with the vinegar until blended. In a large bowl, toss the beans with 1/2 cup of the vinaigrette and transfer to a platter. In the same large bowl, gently toss the beets and chives with the remaining 1/4 cup of vinaigrette and spoon over the beans. Season with salt, sprinkle the feta on top and serve.

Ingredients you will need

Vinaigrette