Roast Beet and Green Bean Salad

Ingredients

• 3.5 ounces (100 grams) green beans
• 2 tablespoons apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon celery seeds
• ¼ teaspoon ground black pepper
• 9 ounces (255 grams) beets, cooked, peeled and cut into batons
• 35 grams red onion, sliced thin
• 15 grams flat-leaf parsley, minced
• 40 grams Gorgonzola dolce

Instructions

1. 1
   Bring a large pot of water to a boil, and boil the green beans whole, until tender (1-2 minutes). Drain and plunge the beans in cold water to stop the cooking and set the color. Drain the beans well and trim and chop into bite-size pieces. Set aside.
2. 2
   In a small bowl, whisk the apple cider vinegar, salt, celery seeds and black pepper together.
3. 3
   Add the beets, red onion and flat-leaf parsley to a bowl and toss with the dressing. If you are serving this right away you can add the green beans in as well. If you're making this ahead, store the green beans and the rest of the salad separately and combine just before serving.
4. 4
   Plate the salad and crumble the Gorgonzola on top to serve.