Grecian Green Bean and Beet Salad

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I found this beautiful colorful recipe in Veggie Life Summer 2003. It is credited to Margee Berry, White Salmon, Wa. I love the colors in this salad and I love the taste.

  • 1 pound Green Beans, trimmed
  • 1 16 ounce jar Pickled Beets, drained, reserve 3 Tbsp juice
  • 3 Tbsp Red Wine Vinegar
  • 2 to 3 Tbsp extra-virgin Olive Oil
  • 2 Tsp Coarse-Grained Mustard
  • Cracked Black Pepper to taste
  • ¼ cup chopped Red Onion
  • ¼ cup chopped Toasted Walnuts
  • 1/3 to ½ cup crumbled Feta Cheese.

In a saucepan with a steamer insert, steam beans over boiling water until just tender, 4 to 6 minutes. Remove from heat and rinse in cold running water. Drain on kitchen toweling.

In a small bowl, whisk together reserved beet liquid, vinegar, oil, mustard, and pepper.

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

Note: As we have people in our family who can’t eat nuts or feta I serve them on the side and let everyone else add them to their individual plates. Also we often have leftovers and I serve them cold from the refrigerator. They are just as tasty as the room temperature servings.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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