It is summer time and the beans are plentiful. This is a simple dish. I like the flavor of the beets, I don't want to cover that up with to much vinaigrette, so just a splash of apple cider vinegar and some olive oil does the trick.
- 1 bunch beets-peeled and chopped
- 2 handfuls of beans, washed and tops removed
- 1/2 red onion-chopped
- 2 stalks celery-chopped
- 1/4 cup fresh parley-chopped
- 3 tbsp fresh dill-chopped
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- fresh ground pepper
- sea salt
Prepare beets and green beans using a steam basket.
When beets are almost done throw the green beans on top just to cook long enough to make them change to bright green. ( The beets usually take around 7-9 minutes, so around the 6 minute mark, throw the green bean in.)
Leave to cool down for a few minutes.
Toss everything together in a bowl.