Beet and Feta Salad

My mom created this beet salad after having a similar salad in a restaurant.  I prepared this salad the other day as a side for Sunday dinner.  The next day I took the leftovers for lunch.  When I got home, everyone in my family said they had been looking for the leftovers for lunch as well!  I decided that it would be a good recipe to post!

4 large beets or 6 medium beets
3 cups blanched cut green beans (fresh or frozen)
3 - 4 cups salad greens
goat milk or regular feta cheese to taste
Renee's Honey Dijon Vinaigrette

Wash the beets.  Trim the ends while leaving the skins on.  They peel much easier after they are cooked.  Cover them with water in a large pot and add a couple of tablespoons of lemon juice or vinegar to keep them from bleeding while cooking.  Boil for about an hour or until tender when pierced with a fork.  Rinse in cold water until cool enough to handle and peel.  Cut each beet in half and then slice.

Blanch the cut green beans near the end of the cooking time for the beets.  I cook them in boiling salted water for 3-5 minutes.  Then drain them and put them in cold water for about 3 minutes and drain again.

In the bottom of a large bowl spread some salad greens.  Add the cooled green beans.  Then add the cooled sliced beets.  Top with crumbled feta cheese.  Do not add the dressing until you are ready to serve the salad.  When ready to serve, add about 1/2 cup of the salad dressing and toss the salad.  You may garnish the salad with some chopped green onions if you like.  I also serve the bottle of dressing beside the bowl, so that each person can add more dressing to his/her taste.