Perfect appetizer! You can serve it on crackers or just put it in a bowl with a crudité platter.
- 2 lb beets with green tops
- 1 garlic clove
- 3/4 cup pecan halves
- 1/2 cup extra virgin olive oil
- zest of 1 lemon about 2 tsp
- 1/4 cup fresh lemon juice
- 1/2 tsp salt
- 1/3 cup finely crumbled feta cheese
- Garnish: chopped fresh chives
- Crackers or crostini
Preheat oven to 400 degrees.
Remove tops from beets, reserve for another use.
Wrap beets in heavy-duty aluminum foil, making sure to seal completely into a packet so steam can't escape.
Roast for 1 hour and 45 minutes or until soft. Cool to room temperature and slip off peeling. Cut beets into fourths.
Pulse garlic in food processor until finely minced. Add pecans; pulse to finely chop. Add beets; pulse. Add olive oil and next 3 ingredients; process until smooth.
Transfer to a serving bowl or dish. Top with 1/3 cup finely crumbled feta.
Serve with crackers or crostini
Recipe taken from the cookbook "The Southern Vegetable Book - A Root-To-Stalk Guide To The South's Favorite Produce" by Rebecca Lang.