Purple Beans & Beet Salad

1 lb purple beans, cleaned, ends cut off, cooked but still crisp (454 g)
1 lb orange beats, cleaned, cooked and peeled (454 g)
4 tbsp canola oil (60ml)
2 tsp toasted sesame oil (5ml)
1/3 cup orange juice, fresh (75ml)
13 cup rice vinegar (75 ml)
2 tsp ginger, peeled and grated (10 ml)
1 garlic clove minced
salt and pepper to taste
3 tbsp crumbled feta cheese (45 ml)

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 beats. Drizzle the dressing on top and mix gently until well combined. Serve on a platter, topping with crumbled feta cheese.

Left Foot Organics PO Box 12772 Olympia, WA 98508

360-754-1849 info@leftfootorganics.org