The Recipe
Chopped Beet Salad with Feta and Pecans
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
We used several varieties of beets -- including golden globe and Chioggia -- for a colorful salad, but you may use any variety you like.
INGREDIENTS
- 1/2 cup pecans
- 4 bunches small beets (16 to 20 beets)
- 3 tablespoons cider vinegar
- 3 tablespoons olive oil
- 4 ounces feta cheese, crumbled
- 2 tablespoons freshly chopped flat-leaf parsley, plus sprigs for garnish
- Coarse salt and freshly ground pepper
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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