Chopped Beet Salad with Feta and Pecans

1. 1

   Preheat the oven to 350F.

2. 2

   Place the pecans on a baking sheet, and toast until fragrant, about 10 minutes.

3. 3

   Transfer to a bowl to cool.

4. 4

   Coarsely chop, and set aside.

5. 5

   Raise oven temperature to 450F.

6. 6

   Trim the greens and long roots from the beets.

7. 7

   Wrap in 2 to 3 aluminum foil packets, dividing the beets according to size.

8. 8

   Place in the oven, and roast until tender, 45 to 60 minutes, depending on the size of the beets.

9. 9

   Using paper towels to protect your hands, wipe the skins from the beets.

10. 10

    Cut them into wedges, and transfer to a serving bowl.

11. 11

    Drizzle the vinegar and olive oil over the beets; toss to coat (beets can be made ahead).

12. 12

    When ready to serve, add the feta, parsley, pecans, and salt and pepper to taste; toss to combine.

13. 13

    Garnish with the parsley sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.