Monday, April 4, 2011
400G ORGANIC beans
1 organic red onion
300g organic (or best quality ) Feta
80ml extra virgin organic olive oil
1 tbsp lemon juice
1 tbsp balsamic vinegar
Blanch beans in boiling water for 2 mins. Steam chopped beetroot till tender (around 20 mins). Transfer to a bowl. Add 1 halved and sliced medium red onion and crumbled feta.
In a small bowl, combine 80ml olive oil and 1 tablespoon fresh lemon juice. Season with salt and pepper. Pour over salad, mix, then serve.