Bring a medium pot filled halfway with water to a boil and once boiling, add in the beets and wax beans. While water is waiting to boil, fill a medium bowl with ice and set aside.

Let the beets and wax beans cook for 5 minutes or until beans are easily pierced with a fork and then drain into a colander and place over ice. Toss the veggies in the ice and once cooled, place in a bowl with the salt, apple cider vinegar, pepper and olive oil. Set aside in the refrigerator for 20 minutes at the least, but the longer the better.

Remove the bowl from the fridge. Place a colander over a bowl and drain the noodles into the colander, reserving the juice. Place the noodles into a bowl, add in half of the reserved juices and then add in the chives and feta to the bowl, toss to combine and serve.