Recipe courtesy of Trisha Yearwood

The Beet Goes On Salad

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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 servings
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  1. Preheat the oven to 400 degrees F.
  2. Wrap the beets individually in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool completely, then peel with a paper towel.
  3. Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds.
  4. Cut the block of feta in half lengthwise and then slice 12 thin planks, 1/8 to 1/4 inch thick. Sandwich the planks with a torn basil leaf between the beet slices and arrange the beets on a platter.
  5. Stir together the olive oil, lemon zest and juice, a pinch of salt and a few grinds of pepper. Drizzle the dressing over the beets, then sprinkle with the parsley and candied pecans.

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