I don’t know why I kept putting off posting this recipe. It’s one of the ones I wasn’t sure I would like, but quickly turned into a favorite.
Bean and Beet Salad with Feta
from Food and Wine magazine
- 1 pound golden or red beets, scrubbed (golden beets won’t turn your salad fuchsia)
- 1 pound green beans
- 1/4 cup extra-virgin olive oil
- 1/8 cup black currant vinegar or red wine vinegar
- 1 tablespoon minced chives
- salt (I omit the salt when using feta cheese)
- ½ cup feta cheese, crumbled
1) Preheat oven to 375 degrees. 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. Let cool, then peel beets and cut them into 1/2-inch-thick wedges.
2) In a very large pot of boiling salted water, cook the beans over high heat until crisp-tender, about 5 minutes. Drain and refresh under cold water. Drain well and pat dry.
3) 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, 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.
For the lactose intolerant or vegan, you can omit the feta or find a faux feta. M did, and he said it wasn’t bad…