SHREDDED PICKLED BEETS RECIPES
ROASTED BEETS WITH FETA RECIPE | ALLRECIPES
This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.
Provided by Shandeen Gemanis
Categories Vegetable Salads
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
- Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
- While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and 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.
Nutrition Facts : Calories 148.9 calories, CarbohydrateContent 11.1 g, CholesterolContent 14 mg, FatContent 10.3 g, FiberContent 2.4 g, ProteinContent 3.9 g, SaturatedFatContent 3.3 g, SodiumContent 243 mg, SugarContent 7.1 g
VEGETABLE APPETIZER PIZZA RECIPE: HOW TO MAKE IT
My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. —Marcia Tiernan, Madrid, New York
Provided by Taste of Home
Categories Appetizers
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 93 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 281mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch
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