Serves 3 to 4

1 ½ cups (12 ounces) green beans
3 tablespoons red wine vinegar, for dressing
6 tablespoons extra-virgin olive oil
Salt and pepper, to taste
Dried Greek oregano, to taste
8 to 10 ounces cooked peeled red beets, cooled and cut in wedges
1/3 cup walnuts (optional)
4 ounces Feta cheese

Bring a large pot of salted water to a boil and cook the green beans until fork tender. Drain, spread out on a parchment lined baking sheet, and allow to cool.

In a bowl, combine the vinegar and olive oil, and season with salt, pepper, and Greek oregano to taste.  Whisk until emulsified.

Add the beets and the green beans, the walnuts and the feta and toss well. Add salt and pepper to taste.