The Beet Goes On Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 25
- Sodium
- 327
- Total: 1 hr 35 min (includes cooling time)
- Active: 15 min
Ingredients
6 small (about 2-inch diameter) golden or candy cane beets
About 6 ounces feta from an 8-ounce block
6 fresh basil leaves, torn
2 tablespoons olive oil
1/2 teaspoon finely grated lemon zest plus the juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup candied pecans, coarsely chopped
Directions
- Preheat the oven to 400 degrees F.
- 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.
- Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds.
- 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.
- 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.