Contributed by Veggie Life Magazine, Summer 2003

Ingredients

1 lb green beans, trimmed
16oz jar pickled beets, 3 Tbsp liquid reserved
3 Tbsp red wine vinegar
2-3 Tbsp extra virgin olive oil
2 tsp coarse-grained mustard
Cracked black pepper to taste
1/4 cup red onion, chopped
1/3 to 1/2 cup crumbled feta
1/4 cup chopped toasted walnuts

Instructions

Steam beans until just tender, 4-6 minutes. Remove from heat and rinse in cold water to stop cooking process. Drain on kitchen towel. In a small bowl, whisk together reserved beet liquid, vinegar, oil, mustard, and pepper.

Arrange beans on a large platter. Top with beets and onion. Drizzle dressing over top and sprinkle with nuts and feta. Serve at room temperature. Makes 6 servings.

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