Two-Bean and Beet Salad with Feta

1. 1

   Preheat the oven to 375.

2. 2

   Arrange the beets in a baking dish and fill with 1/4 inch of water.

3. 3

   Cover with foil and bake for 45 minutes, or until tender.

4. 4

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

5. 5

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

6. 6

   Drain and refresh under cold water.

7. 7

   Drain well and pat dry.

8. 8

   In a small bowl, whisk the olive oil with the vinegar until blended.

9. 9

   In a large bowl, toss the beans with 1/2 cup of the vinaigrette and transfer to a platter.

10. 10

    In the same large bowl, gently toss the beets and chives with the remaining 1/4 cup of vinaigrette and spoon over the beans.

11. 11

    Season with salt, sprinkle the feta on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.