4.0 – 1 reviews • Main Dish
| Level: |
Easy |
| Total: |
1 hr 35 min |
| Active: |
15 min |
| Yield: |
6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
191 |
| Total Fat |
15 g |
| Saturated Fat |
5 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
3 g |
| Sugar |
7 g |
| Protein |
6 g |
| Cholesterol |
25 mg |
| Sodium |
327 mg |