Roasted Beet Salad

Name: Roasted Beet Salad
Yield: serves 6 to 8
Ingredients: Two 15 1/4-ounce cans sliced beets, rinsed and drained; 1 1/2 cups crumbled feta cheese; 1/2 cup pitted ripe olives; 1/4 cup chopped fresh dill; 1/2 cup olive oil; 1/4 cup rice wine vinegar; Salt, pepper, and garlic powder to taste; Dash of tabasco

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

Two 15 1/4-ounce cans sliced beets, rinsed and drained

1 1/2 cups crumbled feta cheese

1/2 cup pitted ripe olives

1/4 cup chopped fresh dill

1/2 cup olive oil

1/4 cup rice wine vinegar

Salt, pepper, and garlic powder to taste

Dash of tabasco

Preparation

Remove broiler tray from oven and coat with nonstick cooking spray. Replace tray and preheat broiler. After beets are drained place on coated broiler tray. Place under hot broiler, turning every 2 to 3 minutes until edges start to brown, approximately 10 to 15 minutes. Remove beets from oven and allow to cool. Mix remaining ingredients with cooled beets. Toss and serve.

Paula Deen's Kitchen Classics

TagsSalad Beet Root Vegetable Vegetable Feta Cheese Dairy Olive Side Dinner Gluten Free Nut Free Vegetarian Easy Quick Roast Cookbooks

Recipe notes

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