• A large bag of fresh green beans
• 5 eggs
• 2 large red tomatoes
• 2 large yellow tomatoes
• 1 bunch of beets, roasted
• Fresh chives, chopped
• Fresh mozarella or feta
• Arugala
• Italian Dressing:
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper
• 3/4 teaspoon salt
• 1/2 teaspon fresh pepper
• 1 teaspoon fresh lemon juice

Preheat oven to 425F. Cut beet greens from beets and use in another recipe they are delicious and healthy.  Slice the rooted end off of the beets and place in a square of foil.  Do this to all your beets and brush them with olive oil and sprinkle on salt and pepper.  Close foil pouch and cook on a sheet pan for 40-60 minutes (depending on the size of the beet)  until a knife is easily inserted into beet. 

First prepare green beans by snapping off the ends and pulling the string along the green bean and removing.  This makes the green bean chewy. Then blanch the green beans: Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.

Fresh young beans should cook quickly. Older, tougher beans may take longer.

Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking.

Hard boil your eggs.  Place eggs in pot, cover eggs with about two inches of cold water.  Add a couple pinches of salt and 2 teaspoons of vinegar (any kind). Bring water to a boil.  Once the water is at a rolling boil, turn burner to low and put on a tight fitting lid.  Set timer for 12 minutes.  Fill a bowl up with ice and water and have a slotted spoon ready.  After twelve minutes spoon eggs into ice bath. Leave in ice bath for 20 minutes this will make them easier to peel.  Peel eggs and slice.    

In  a large serving bowl, toss blanched green beens, a couple handfuls of fresh arugala, sliced roasted beets, cheese, chopped tomatoes, and with Italian dressing.  Season salad with salt and pepper.  Top with freshly chopped chives.