Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Wash and trim green beans; peel and cube beets.
- Toss cubed beets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes until tender.
- Boil water in a large pot; add green beans and blanch for 2-3 minutes until bright green. Drain and cool in ice water.
- In a large bowl, combine roasted beets and blanched green beans. Drizzle with remaining olive oil and balsamic vinegar; toss gently.
- Add minced garlic, crumbled feta (if using), salt, and pepper to taste before serving.
Nutrition
Notes
This salad can be served warm or cold, and can be stored in an airtight container in the fridge for up to three days.