Beets with Feta
This recipe makes 4 servings
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 |
Ingredients
- 2 bunches beets, 6 to 8
- 1 tbsp extra-virgin olive oil
- 2 tsp white wine vinegar
- 1 pinch salt
- 1 pinch pepper
- 1 pinch granulated sugar
- 1/4 cup crumbled feta cheese
- 1 tbsp shredded fresh mint
Preparation
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
Related content
-
Roasted Root Vegetables With Thyme
This tasty recipe is no fuss. In fact, you just toss and bake. These vegetables are equally...
-
Roasted Beets
Roast beets alongside the brisket for maximum efficiency.
-
Garlic Beets
Choose beets with bushy greens; you'll need them for the Greens and Feta Pie.
-
Quick Pickled Beets
Look for packaged mixed pickling spices in your local supermarket.
