Two-Bean and Beet Salad with Feta

Ingredients

• 2 pounds small golden or red beets
• scrubbed
• 2 pounds mixed yellow wax and green beans
• 1/2 cup extra-virgin olive oil
• 1/4 cup black currant vinegar or red wine vinegar
• 2 tablespoons minced chives
• Salt
• 1/4 pound feta cheese
• preferably Greek
• crumbled (1 cup)

Instructions

1. Preheat the oven to 375.
2. Arrange the beets in a baking dish and fill with 1/4 inch of water.
3. Cover with foil and bake for 45 minutes, or until tender.
4. Let cool, then peel the beets and cut them into 1/2-inch-thick wedges.
5. In a very large pot of boiling salted water, cook the beans over high heat until crisp-tender, about 5 minutes.
6. Drain and refresh under cold water.
7. Drain well and pat dry.
8. In a small bowl, whisk the olive oil with the vinegar until blended.
9. In a large bowl, toss the beans with 1/2 cup of the vinaigrette and transfer to a platter.
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. Season with salt, sprinkle the feta on top and serve.