What you’ll need:
- 1 bunch beets, greens removed
- Handful of wax beans per person
- 2 Tb olive oil,
- 2 tsp white wine vinegar,
- 1/2 tsp mustard
- salt & pepper
- optional crumbled cheese
Place beets in a pot and cover with water. Bring to the boil; then, turn heat to low and cook for about 20-30 minutes covered. Cooking time varies by the size of beets used.
Once the beets can be pierced easily with a knife, remove from heat and drain. Let cool for a few minutes until you can touch them with bare hands. Cut the tops off the beets, where the stem was, and use your fingers to push away the skin. Remove all skin. When they are naked, cut in half and then cut into 1/4 inch slices.
Now the beets can be stored in the fridge until dinner, or tomorrow, or you can go ahead and steam the wax beans. My beans were rather skinny, so they steamed for about 7 minutes.
Make the vinaigrette with the remaining ingredients. Compose the salad on your plates by layering the bean, beets, and top with vinaigrette! This can be served warm or chilled.