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Recipe Summary

prep:
20 mins
cook:
1 hr
cool:
1 hr
total:
2 hrs 20 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the beets in a large pot and cover generously with cold water. Place over high heat and bring to boiling. Reduce heat and simmer, uncovered, for 1 hour or until tender, adding water to pot, if necessary, to keep beets submerged. Drain and cool until easy to handle.

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  • Peel skins from beets and trim ends. Cut into wedges and place wedges in a large bowl. Add vinegar, oil, salt, and pepper and toss to coat. Transfer to a serving bowl. Top with pecans, cheese, and parsley.

Nutrition Facts

138 calories; fat 10g; cholesterol 3mg; saturated fat 2g; carbohydrates 11g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 7g; protein 3g; vitamin a 145.8IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 104.8mcg; sodium 151mg; potassium 336mg; calcium 30.3mg; iron 1.3mg.
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