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Beetroot, Green Beans & Feta
1 punnet (500g) ready-to-eat fresh whole beetroot
200g green beans, ends removed, sliced in half.
2 tbsp walnuts, crushed
1 tbsp (20 ml) olive oil
1 tbsp (20 ml) balsamic vinegar
1 clove garlic, finely chopped
50g Greek feta cheese (goat feta if possible)
Bring a small saucepan of water to the boil. Add green beans and boil for 2 minutes. Drain and set aside to cool.
Cut beetroot into wedges (roughly 8 wedges per beetroot, smaller ones can be cut into 4 or 6 wedges). Place into serving bowl.
Add cooled beans and walnuts to the beetroot and toss gently.
Add olive oil, balsamic vinegar, garlic and salt (optional). Toss again.
Crumble feta over the top and serve.
Recipe republished with permission from
The Healthy Eating Hub