Beets with Feta
102 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 88 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 9 mg |
| sodium | 338 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 2% |
| vit C | 5% |
| folate | 29% |
Suggested Recipes
-
2 bunches beets (about 2 lb/1 kg), 6 to 8
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) white_wine_vinegar
Pinch each salt and pepper
Pinch granulated sugar
1/4 cup (50 mL) crumbled feta cheese
1 tbsp (15 mL) shredded fresh mint
Preparation:
Leaving root end intact, trim green tops from beets, leaving about 1-inch (2.5 cm) stem; set greens aside for another use.
In saucepan of boiling salted water, cover and cook beets until fork-tender, about 25 minutes. Let cool. Slip off skins and cut into wedges.
Meanwhile, in bowl, whisk together oil, vinegar, salt, pepper and sugar.
Arrange beets on platter; drizzle with vinaigrette. Sprinkle with cheese and fresh mint.
In saucepan of boiling salted water, cover and cook beets until fork-tender, about 25 minutes. Let cool. Slip off skins and cut into wedges.
Meanwhile, in bowl, whisk together oil, vinegar, salt, pepper and sugar.
Arrange beets on platter; drizzle with vinaigrette. Sprinkle with cheese and fresh mint.
Additional Information
- Saut? Beet Greens
Soak 2 bunches beet greens in a few changes of water to remove any grit; rinse and shake off water.
In large nonstick skillet, heat 2 tbsp (25 mL) extra-virgin olive oil over medium-high heat; cover and cook beet greens; 1 clove garlic, minced; and 1/2 tsp (2 mL) each salt and pepper, stirring occasionally, for 4 minutes or until wilted.
Makes 4 to 6 servings.
Source
Canadian Living Magazine: October 2007
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