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Chopped Beet Salad with Feta and Pecans




Source of Recipe


Internet


List of Ingredients




1/2 cup pecans
4 bunches small beets (16-20 beets)
4 ounces feta cheese, crumbled
3 tablespoons cider vinegar
3 tablespoons olive oil
coarse salt and freshly ground pepper


Recipe



2 tablespoons freshly chopped flat-leaf parsley, plus sprigs for garnish

Preheat oven to 350. Place pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450. Trim greens and long roots from beets. Wrap in a 2 to 3 foil packets, dividing beets according to size. Place in oven, and roast until tender, 45 to 60 minutes, depending on size of beets. Using paper towels to protect you hands, wipe the skin from the beets. Cut into wedges, and transfer to a serving bowl. Drizzle vinegar and olive oil over beets; toss to coat (beets can be made ahead). When ready to serve, add feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with parsley sprigs.