This was an easy tasty salad - a perfect side dish to any summer meal. This recipe was great for 2 for a couple of days, but can easily be doubled. Might be the simplest salad there is! Fresh green beans are a must for this recipe, and any good quality store bought pickled beets will work nicely.
2 cups green beans ends trimmed cut in half
1 cup pickled beets, chopped
1 round wedge of red onion - rinse well in cold water, then slice into 1 inch lengths
juice of a small lemon wedge
2 Tblsp. Extra Virgin Olive Oil
Salt and Pepper to taste
Crumbled feta cheese
Bring a pot of water to a high boil. Have an ice water bath ready. Add the beans to the boiling water, and once back to a high boil, blanch the beans for 1.5 minutes, lid on medium high, drain and put into the ice bath to stop the cooking, and once cool, drain and place onto a paper towel.
Add to a bowl with the pickled beets, red onion, juice of the lemon, EVOO, salt and pepper. Mix well and add crumbled feta cheese. Serve along side any main dish.