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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Beet Pesto Salad Recipe

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This recipe for Beet Pesto Salad is from Joan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 oz feta cheese

4 basil leaves

3 tbsps olive oil

3 beets

4 cloves garlic

1/4 cup pine nuts
Directions:
Directions:
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.

 

 

 

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