Greek Horta Salad with Feta

Instructions

1. 1
   Boil the beetroots until tender (about 15 minutes), then peel and cube them. Set aside.
2. 2
   Boil the potatoes in salted water until fork-tender (about 12 minutes), then cube them.
3. 3
   Boil the green beans in salted water until tender-crisp (about 8 minutes), then drain and cut into 5cm pieces.
4. 4
   In a large bowl, combine the boiled vegetables and red onion.
5. 5
   Whisk together olive oil, red wine vinegar, and oregano in a small bowl.
6. 6
   Pour the dressing over the vegetables and toss gently to combine. Season with salt and pepper.
7. 7
   Transfer to serving plates and top with crumbled feta cheese and Kalamata olives.
8. 8
   Serve at room temperature or lightly chilled.