2 pounds fresh green beans, trimmed
1 pound fresh beets, trimmed, peeled, and cut into thin wedges
1/2 C. sliced shallots (4 medium)
1/4 C. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 C. broken walnuts (or almonds or filberts)
1/2 C. crumbled feta cheese (2 oz.) (or chevre)

Preheat oven to 425 degrees F. In a large roasting pan combine green beans, beets, and shallots. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding walnuts during the last 10 to 15 minutes of roasting. To serve, transfer roasted vegetables to a serving platter. Sprinkle with cheese.