Beet Salad Topped With Feta, Glazed Pecans and Balsamic Glaze

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and slice beets to 3/8" thick rounds.  Place them on a cookie sheet lined with aluminum foil.  Brush both side with olive oil and sprinkle with kosher salt.  Place them in a preheated 400º oven.  They will soften in about 25 minutes.  Remove from oven and cool.
  • When at room temperature, place them on a salad plate alone or on a bed of your favorite light lettuce or salad mix.  Overlap beets in straight line or in a circle.  Top with freshly crumbled feta cheese and sugar glazed pecans.  Drizzle with balsamic glaze. Optionally sprinkle with tarragon and serve.
  • Note: don't discard those beet greens. Simply rinse, trim rough stems and boil in a large uncovered pot of salted water for about 2 minutes, just until tender. Sauté them in olive oil with garlic, salt and red pepper flakes.
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