Two-Bean and Beet Salad with Feta

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 pounds small golden or red beets, scrubbed
2. 2 pounds mixed yellow wax and green beans
3. 1/2 cup extra-virgin olive oil
4. 1/4 cup black currant vinegar or red wine vinegar
5. 2 tablespoons minced chives
6. Salt
7. 1/4 pound feta cheese, preferably Greek, crumbled (1 cup)

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