Ingredients:
1 bunch (700 g) beetroot
100 g green runner beans, ends removed
2 tablespoons crushed walnuts
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) balsamic vinegar
1 clove garlic, finely chopped
freshly milled sea-salt to taste
50 g feta cheese
Method:
Remove and dispose of the roots from beetroot, remove the leaves and place to one side.
Place beetroot in a saucepan of boiling water and simmer for 30 minutes.
Add leaves and cook another 30 minutes. Remove from heat, drain and set aside to cool.
Cut cooled beetroot into wedges (8-10 per beetroot) and place in a serving bowl with leaves.
Add beans to a small saucepan of boiling water and simmer for 5 minutes, then set aside to cool.
Add cooled beans and walnuts to beetroot and toss gently.
Dress with olive oil, vinegar, garlic and salt and toss again.
Crumble feta and serve.
Serves 6.
