West Slope Favorite Recipes | TheFencePost.com
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West Slope Favorite Recipes

4 beets, trimmed, leaving 1 inch of stems attached

1/4 cup minced shallot

2 tablespoons minced fresh parsley

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

salt and pepper to taste

1/4 cup crumbled feta cheese

Preheat oven to 400 degrees F. Wrap each beet individually in aluminum foil, and place onto a baking sheet. Bake beets until easily pierced with a fork, 45 minutes to 1 hour. Allow to cool until you can handle them. Peel and cut into 1/4 inch slices.

While beets roast, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, set aside.

To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

4 beets, trimmed, leaving 1 inch of stems attached

1/4 cup minced shallot

2 tablespoons minced fresh parsley

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

salt and pepper to taste

1/4 cup crumbled feta cheese

Preheat oven to 400 degrees F. Wrap each beet individually in aluminum foil, and place onto a baking sheet. Bake beets until easily pierced with a fork, 45 minutes to 1 hour. Allow to cool until you can handle them. Peel and cut into 1/4 inch slices.

While beets roast, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, set aside.

To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

4 beets, trimmed, leaving 1 inch of stems attached

1/4 cup minced shallot

2 tablespoons minced fresh parsley

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

salt and pepper to taste

1/4 cup crumbled feta cheese

Preheat oven to 400 degrees F. Wrap each beet individually in aluminum foil, and place onto a baking sheet. Bake beets until easily pierced with a fork, 45 minutes to 1 hour. Allow to cool until you can handle them. Peel and cut into 1/4 inch slices.

While beets roast, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, set aside.

To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.


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