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This super-creamy whipped feta dip is savory with just a hint of sweetness from honey. This healthy dip is perfect for veggies, whole-grain crackers or bread. ... Salt & Vinegar Pumpkin Seeds ...
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Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this arugula, beet and feta salad. Using cooked, peeled beets helps make prep a breeze ...
3 oz feta cheese, preferably French, crumbled (3/4 cup) 2 1 / 2 tbsp red wine vinegar; 1 tbsp water; 1 / 2 tsp dried oregano; 1 / 3 cup 1/4 cup plus 1 tablespoon extra-virgin olive oil; kosher salt; freshly ground pepper
A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can’t find small carrots, halve larger ones crosswise then quarter lengthwise.
In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl and serve.
Spinach and Yogurt Dip. Spinach-artichoke dip is so last year — ring in the new one with a tangy and fresh option topped with mint leaves and served with pita. Get the Spinach and Yogurt Dip recipe.
Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl. 2. Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard ...
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