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Roasted Beet Salad

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

  1. 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
TagsSaladBeetRoot VegetableVegetableFetaCheeseDairyOliveSideDinnerGluten FreeNut FreeVegetarianEasyQuickRoastCookbooks
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