MUSTARD BEETS WITH PINE NUTS & FETA
You can easily halve this recipe as it does make quite a lot. I'm talking small to medium beets. Not large large ones. If you can only find giant sized then use six beets. This is such a delicious recipe that pairs so perfectly with salmon.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Servings: 8
Author: Lovoni
- 8 medium-sized beets beetroot, trimmed of leaves (reserve fresh leaves for another use)
- 3 tablespoons white wine vinegar
- 2 tablespoons grainy mustard
- 1 1/2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1/4 cup shredded basil, plus extra leaves for garnish
- 4 oz (113g) feta cheese, broken up (I use a Greek sheep feta from Costco)
- 1/4 cup toasted pine nuts
Preheat oven to 400°F (200°C). Wrap each beet in foil. Place on baking sheet. Bake in preheated oven for about 1 hour or until softened. Wearing rubber gloves, peel away the skin from each beet and cut into wedges.
Whisk vinegar, mustard, oil, honey, salt & pepper in a medium sized bowl; stir in basil. Add beets & toss to coat.
Arrange beets on a serving dish, top with feta, pine nuts & extra basil leaves.