1 roasted beet (see “Roasted Beets” under “Ingredients & Staples”)
2 hardboiled eggs (see “Hardboiled Eggs” under “Ingredients & Staples”)
1/2 pound to 1 pound of green beans
Feta cheese, preferably in brine
2 medium tomatoes
fresh cilantro, torn or finely shredded
balsamic vinegar
olive oil
Clean and trim the ends off the green beans. Add them to a pot of simmering water and cook for 5 minutes. While they’re cooking, chop the beet, eggs, tomatoes, and Feta. When the beans have cooked, rinse them in cold water, drain, and chop. Combine all ingredients in a salad bowl and toss with cilantro, balsamic vinegar, and oil. (I prefer more vinegar than oil, but your tastebuds may be different. Experiment to find out what ratio you like best.)
Enjoy!
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Tags: eggs, feta, green beans, hard-boiled eggs, tomatoes
