Roasted Beet Salad With Olives and Feta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Spray a broiler pan with non-stick cooking spray.
2. Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
3. Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
4. Remove the beets from the oven and cool to room temperature.
5. Toss the beets with the remaining ingredients and serve.
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