ROASTED BEET SALAD WITH OLIVES AND FETA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Beet Salad With Olives and Feta image

This recipe originates from Ms. Paula H. Deen, a true-blue southern Steel Magnolia. Isn't she the absolute best? What a great recipe for a picnic or potluck!

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 (15 1/2 ounce) cans beets, sliced and drained
2 cloves garlic, chopped
1 teaspoon olive oil
1 1/2 cups feta cheese, crumbled
1/2 cup ripe olives, sliced
1/4 cup fresh dill, chopped
1/2 cup olive oil
1/4 cup rice wine vinegar
salt and pepper, to taste
1 dash Tabasco sauce

Steps:

  • Spray a broiler pan with non-stick cooking spray.
  • Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
  • Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
  • Remove the beets from the oven and cool to room temperature.
  • Toss the beets with the remaining ingredients and serve.

There are no comments yet!