Beet Pesto Salad
Roasted beets with feta cheese and pesto.
4 cloves garlic
1/4 cup pine nuts
4 basil leaves
5 oz feta cheese
3 tbsps olive oil
Rinse and peel beets. Place on foil with garlic cloves. Drizzle with 1 tablespoon of olive oil.
Wrap foil tightly about beets and garlic. Roast in a 400 °F (205 °C) oven for 1 hour.
Remove beets and allow to cool. Place garlic, basil, pine nuts, and 2 tablespoons olive oil in food processor and blend until smooth.
Chop beets into 1/2" cubes. Combine cubed beets, feta cheese, and pesto in a bowl and mix to coat.
Allow composed salad to cool in fridge for 4 hours to allow flavors to mingle. Enjoy.
in 1 serving of Beet Pesto Salad.
, 14% carbs, 13% protein.
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