ROASTED BEET SALAD WITH OLIVES AND FETA
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
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.
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Zeeshanbutt Butt
[email protected]Yum!
Kashif Ahmad
[email protected]This salad was a bit too tart for my taste. I think I'll use less lemon juice next time.
Ruba Naaz
[email protected]I've made this salad several times and it's always a success. It's a great recipe to have on hand for potlucks or dinner parties.
Hati Tauke
[email protected]This salad is a great way to use up leftover roasted beets. It's also a nice change from the usual green salad.
Haji Abdul malek
[email protected]Not a fan of beets, but this salad changed my mind. The dressing was amazing.
Tera Nyalambisa
[email protected]The beets were a bit undercooked for my taste, but otherwise this salad was delicious.
BODO_11
[email protected]I love this salad! It's so refreshing and flavorful. I've made it several times and it's always a crowd-pleaser.
Leo Fernando
[email protected]This salad was a hit at my dinner party. Everyone raved about the unique flavor combination.
Sajith Lasantha
[email protected]Easy to make and packed with flavor. The roasted beets were a nice touch.
Matthew Rogers
[email protected]Loved the combination of sweet beets, salty feta, and tangy olives. The dressing was simple but flavorful.
raselahmed fujel
[email protected]This roasted beet salad was a delightful dish that combined earthy and tangy flavors. The beets were perfectly roasted, caramelizing their natural sweetness, while the olives and feta added a salty and briny contrast. The dressing was light and tangy