Beet Salad Topped With Feta, Glazed Pecans And Balsamic Glaze
- 6 beets, 2 1/2-inch diameter each
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 1/2 cups feta cheese, crumbled
- 1 1/2 cups coarsely chopped glazed pecans
- balsamic glaze
- coarsely chopped fresh tarragon (optional)
- 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 400u0b0 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.
beets, olive oil, kosher salt, feta cheese, pecans, balsamic glaze, fresh tarragon
Taken from www.food.com/recipe/beet-salad-topped-with-feta-glazed-pecans-and-balsamic-glaze-530728 (may not work)