Servings | Prep Time | Cook Time |
---|---|---|
12 | 15 mins | 1 hr |
1. | Rinse and peel beets. Place on foil with garlic cloves. Drizzle with 1 tablespoon of olive oil. |
2. | Wrap foil tightly about beets and garlic. Roast in a 400 °F (205 °C) oven for 1 hour. |
3. | Remove beets and allow to cool. Place garlic, basil, pine nuts, and 2 tablespoons olive oil in food processor and blend until smooth. |
4. | Chop beets into 1/2" cubes. Combine cubed beets, feta cheese, and pesto in a bowl and mix to coat. |
5. | Allow composed salad to cool in fridge for 4 hours to allow flavors to mingle. Enjoy. |
There are 88 calories in 1 serving of Beet Pesto Salad.
Calorie split: 74% fat, 14% carbs, 13% protein.
|
Serving Size | 1 serving |