Salads

Balsamic, Olive Oil & Basil Roasted Beets with Kalamata Olives, Walnuts & Feta

57

I LOVE BEETS..do you? If you said no, you are most likely with the majority, and quite frankly, you're brave for even viewing this. But, if you're on y side, you will LOVE this recipe. This salad will hold for a few days in the frig, as there are no greens involved, but you can put the beets on a bed of greens to serve. The picture below looks somewhat dull, but this is shot with the prepared salad simply in a bowl.

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2 1/2-3 lbs roasted beets, cut into 1" cubes
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp. sugar
1 tsp salt
15 pitted kalamata olives, quartered
1/3 cup walnuts, chopped
1/3 cup crumbled feta cheese
1-2 tsp dried basil, crushed between your fingers
Heat oven to 400. In a large bowl, whisk balsamic, olive oil, sugar, basil and salt. Taste. The mixture should be sweet/sour. Adjust seasonings. Put beets in the bowl and mix thoroughly. Prepare large cookie sheet with sides with a piece of parchment paper. Using a large slotted spoon remove beets from bowl to cookie sheet. Reserve balsamic liquid. Bake for 15 minutes, then remove from oven and using a large spoon or pancake turner, flip beets so they are re-glazed. Bake for another 10 minutes then check to see if liquid has evaporated. You will probably bake for yet another 10 minutes so they are just about candied. Remove beets and place back in bowl with remaining balsamic liquid. Stir and let cool for about 30 minutes. At this point if there is a lot of liquid, drain most of it. Add remainder of ingredients and mix ell. Feta will eventually turn pink from the beet juice, bringing on a lovely color. Serve this salad cold or at room temp.
Nutritions

Calories
607

Sodium
2480mg
103% DV

Fat
50g
77% DV

Protein
7g
15% DV

Carbs
29g
10% DV

Fiber
5g
20% DV

Juicy, tender and flavorful Crock Pot Italian Beef is an easy dinner recipe that's perfect for busy days. Serve the shredded meat and pepperoncini on a hoagie roll with giardiniera and melted Provolone cheese for a classic Chicago Italian Beef Sandwich, or pair the roast beef with mashed potatoes, noodles, or rice for a cozy comfort food supper. You can't beat the convenience of an all-day slow cooker meal!

2 small onions
4 cloves garlic
3 lb. boneless beef chuck roast
2 T vegetable oil
14.5 oz beef broth
0.7 oz packet dry Italian salad dressing mix
1 T Worcestershire sauce
8 pepperoncini peppers
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  • Arrange the onions and garlic in the bottom of a slow cooker. Set aside.
  • Pat beef dry and season with kosher salt and black pepper on all sides.
  • Heat oil in a large pot or Dutch oven...
    See the full directions on my site
Nutritions

Calories
389

Sodium
1839mg
76% DV

Fat
16g
25% DV

Protein
25g
50% DV

Carbs
37g
12% DV

Fiber
6g
24% DV