Beet Salad Topped With Feta, Glazed Pecans And Balsamic Glaze – a delicious recipe with beets, olive oil, kosher salt, feta cheese, pecans, balsamic glaze. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["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 400u00b0 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. Saute them in olive oil with garlic, salt and red pepper flakes."]
519
kcal
Calories
51
g
Fat
6
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 beets, 2 1/2-inch diameter each, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1 1/2 cups feta cheese, crumbled, and more.
Yes, Beet Salad Topped With Feta, Glazed Pecans And Balsamic Glaze falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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