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Photo:Jacob Fox
Jacob Fox
Active Time:20 minsTotal Time:1 hr 40 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 40 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsmedium golden beets, trimmed, peeled and cut into thin wedges (about 12 per beet)¼cupextra-virgin olive oil3tablespoonscider vinegar½teaspoonhoney½teaspoonsalt¼teaspoonground pepper2cupsthinly sliced English cucumber (1 medium)¼cupfinely chopped red onion¼cupcrumbled feta2tablespoonsslivered basil
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsmedium golden beets, trimmed, peeled and cut into thin wedges (about 12 per beet)
¼cupextra-virgin olive oil
3tablespoonscider vinegar
½teaspoonhoney
½teaspoonsalt
¼teaspoonground pepper
2cupsthinly sliced English cucumber (1 medium)
¼cupfinely chopped red onion
¼cupcrumbled feta
2tablespoonsslivered basil
DirectionsBring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add beet wedges to the basket; cover and steam, adding water to the pan if needed, until tender when pierced with a knife, 20 to 25 minutes.Jacob FoxMeanwhile, whisk oil, vinegar, honey, salt and pepper in a large bowl.Jacob FoxAdd the steamed beets, cucumber and onion to the vinaigrette and toss to coat. Refrigerate, stirring once or twice, until cool, about 1 hour. Stir again and top with feta and basil before serving.Jacob FoxOriginally appeared: EatingWell.com, September 2022
Directions
Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add beet wedges to the basket; cover and steam, adding water to the pan if needed, until tender when pierced with a knife, 20 to 25 minutes.Jacob FoxMeanwhile, whisk oil, vinegar, honey, salt and pepper in a large bowl.Jacob FoxAdd the steamed beets, cucumber and onion to the vinaigrette and toss to coat. Refrigerate, stirring once or twice, until cool, about 1 hour. Stir again and top with feta and basil before serving.Jacob Fox
Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add beet wedges to the basket; cover and steam, adding water to the pan if needed, until tender when pierced with a knife, 20 to 25 minutes.
Meanwhile, whisk oil, vinegar, honey, salt and pepper in a large bowl.
Add the steamed beets, cucumber and onion to the vinaigrette and toss to coat. Refrigerate, stirring once or twice, until cool, about 1 hour. Stir again and top with feta and basil before serving.
Originally appeared: EatingWell.com, September 2022
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Nutrition Facts(per serving)163Calories11gFat14gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
