Roasted Beet And Walnut Salad

• 4 medium beets, trimmed
• 2 tbsp red wine vinegar
• 4 oz green beans, trimmed and cut into 1-inch lengths
• 2 oz baby spinach leaves
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 1/3 cup walnuts
• 1/2 cup crumbled feta cheese
• 4 slices sourdough bread, to serve

1. Preheat the oven to 400u0b0F. Line a baking pan with foil.
2. Peel and cut beets into 1/4-inch thick slices. Place on prepared pan. Spray with no stick cooking spray. Sprinkle with freshly ground black pepper.
3. Roast beets for 30 mins, or until tender. Drizzle with 1 tbsp of the vinegar. Cool in pan on a wire rack.
4. Meanwhile, cook beans in a medium saucepan of boiling water for 2-3 mins, or until bright green and tender. Drain; refresh under cold water. Place in a large bowl with spinach and parsley. Whisk oil and remaining 1 tbsp vinegar; drizzle over spinach mixture. Toss to combine.
5. Arrange beets on a large serving plate. Sprinkle with 1/2 the walnuts. Top with spinach mixture, feta and remaining walnuts. Serve with bread.

beets, red wine vinegar, green beans, baby spinach, parsley, olive oil, walnuts, feta cheese, bread

Taken from recipes-plus.com/api/v2.0/recipes/22669 (may not work)