Purple Beans and Beet Salad
Ingredients: (serves 6)
1 pound purple beans, cleaned, ends cut off, cooked but still crisp (454 g)
1 pound orange beets, cleaned, cooked and peeled (454 g)
4 tablespoons canola oil (60 ml)
2 teaspoons toasted sesame oil (5 ml)
1/3 cup orange juice, fresh (75 ml)
1/3 cup rice vinegar (75 ml)
2 teaspoons ginger, peeled and grated (10 ml)
1 garlic clove, minced Salt and pepper, to taste
3 tablespoons crumbled feta cheese (45 ml)
Method:
1. In a medium glass bowl combine oils, orange and lemon juice, vinegar, ginger, and garlic, until well blended. Add salt and pepper to taste.
2. In a large bowl combine beans and beets. Drizzle the dressing on top and mix gently until well combined. Serve on a platter, topping with crumbled feta cheese.
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