Beans French Filet Organic – 1/2 Pound

• 1/4 cup of extra virgin olive oil
• 2 tablespoons of apple cider vinegar
• Juice of 1/2 lemon
• 1 teaspoon minced garlic or two garlic cloves grated
• 2 teaspoons of Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, cilantro, or dill, finely chopped

Instructions

Start by preheating the oven to 400 degrees.

Next, cut your beats into bite-sized pieces. By the way, you do not need to peel Hickory Hill’s beets. Place them in a small saucepan with approximately 1/4 cup of apple cider vinegar, and add water until they are covered. Bring to a boil, then reduce the heat to a simmer and cook until tender.

You can keep the beans whole or cut them in half.

Line a baking tray with parchment paper. Add the green beans to the tray, drizzle with avocado oil, and toss.

Spread the green beans out and sprinkle them generously with kosher salt and pepper. Place the tray in the oven for 20 to 30 minutes, until the green beans are tender and appear slightly wrinkled. Remove the tray from the oven.

While the green beans and beets are cooking, finely chop the herbs for the dressing; you can use parsley, cilantro, or dill.

Next, roughly chop the walnuts or pecans.

To make the dressing, add all the ingredients to a bowl and whisk them together until well combined. This dressing recipe yields about double the amount needed for this recipe. It’s a really versatile dressing, so you can use it for other salads.

Once the green beans have cooled down somewhat, you’re ready to assemble the salad. Add the salad mix to a serving bowl. Top with green beans, feta and nuts. Drizzle the dressing over the top and enjoy.