Green Bean and Beet Salad
Preparation Time: 20 minutes (if beets are cooked ahead)
About 1/2 pound of blanched green beans
About 1/2 pound of cooked beets, cut into chunks
a handful of hazelnuts, toasted
a small clump of blue cheese, crumbled
~ 2 T olive oil
~ 1 T balsamic vinegar
salt to taste
Mix everything together. Serve sooner rather than later unless you don't mind pink green beans.
Note: For a quick weeknight meal, cook the beets the night before, while you are eating dinner. Roast them in the oven for an hour at 350 degrees, cutting the larger ones in half. Once they are done, just pop them in the fridge, and take out the next night, peel, and use for this salad.