GRILLED BEETS WITH FETA
Easy way to grill beets!
Provided by LWILCOX45
Categories Side Dish Vegetables
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Spread beets onto a sheet of aluminum foil. Drizzle olive oil over beets and season with salt. Fold foil over beets, sealing the edges together to create a packet.
- Cook on the preheated grill, turning once, until beets are tender, about 30 minutes. Carefully open packet and top beets with feta cheese and chives. Close packet again and grill until cheese melts, about 5 minutes.
Nutrition Facts : Calories 223 calories, Carbohydrate 20.8 g, Cholesterol 25.2 mg, Fat 13.1 g, Fiber 5.8 g, Protein 7.4 g, SaturatedFat 5.2 g, Sodium 636.5 mg, Sugar 15 g
ROASTED BEETS WITH FETA
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.
GRILLED FETA QUESADILLAS
This is a great appetizer, especially when having company over for a barbecue. I had something similar at a Memorial Day party and I tried to recreate the flavor with lower fat ingredients. -Jacqui Correa of Landing, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 wedges.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimientos and onion. Fold tortillas over., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill quesadillas, uncovered, over medium heat or broil 4 in. from the heat for 1-2 minutes on each side or until golden brown. Cut each quesadilla into three wedges. Serve warm.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 198mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
ROASTED BEETS WITH FETA
This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.
Provided by Shandeen Gemanis
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
- Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
- While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
- To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g
GRILLED NECTARINES WITH FETA
Provided by Dave Kovner
Categories Side Vegetarian Quick & Easy Low Cal Backyard BBQ Lunch Feta Nectarine Summer Grill Grill/Barbecue Healthy Party Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Prepare barbecue (medium-high heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, then pepper. Grill until grill marks appear on bottoms, 4 to 5 minutes.
GRILLED STEAK WITH FETA
A sugar-and spice herb marinade beefs up the flavor of juicy grilled steak.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
- Heat gas or charcoal grill. Remove beef onions from marinade; reserve marinade. Place beef and onions on grill. Cover grill; cook over from medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
- Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.
Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON
This recipe uses my version of dukkah, an Egyptian spice blend made with toasted nuts and seeds. It breathes life into tons of dishes. You can season meat or veggies with it or put it in dips and spreads. It's a great, toasty way to boost flavor and texture.
Provided by Molly Yeh
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
- For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
- For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
- Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
- For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
- Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
- Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
- Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.
GRILLED FETA WITH NUTS
This skillet of warmed feta and nuts can tide guests over before dinner or embellish a meal of grilled lamb kebabs, mixed vegetables, pork or chicken. Inspired by saganaki, a fried-cheese appetizer from Greece, the feta here is surrounded by nuts, olive oil, honey and herbs. Thyme, oregano or za'atar adds earthiness to the salty feta and sweet honey, but you could incorporate orange or lemon peel, fresh or dried chile, or any other aromatics you like on spiced nuts. You could also trade the nuts for tomatoes, dates, salami or olives. Whatever you do, be sure to drizzle the herbed honey and oil over each spoonful of feta. (See this roasted feta recipe for oven instructions.)
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, finger foods, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the grill to medium-high. Lightly grease the bottom of a small or medium cast-iron skillet with extra-virgin olive oil.
- Place the block of feta in the center of the skillet, then scatter the nuts around the feta. Drizzle the feta and nuts with the 2 tablespoons olive oil, plus the honey and thyme. Season generously with black pepper.
- Place the skillet on the grates, cover the grill, and cook until the feta is soft to the touch and nuts are warm, 8 to 10 minutes. Serve right away with bread or stone fruit, or both.
BEETS AND CARAMELIZED ONIONS WITH FETA
Steps:
- Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
- Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
CRISPY GRILLED FETA WITH SAUCY BUTTER BEANS
Stuck in a food rut? Grab a can of butter beans, some feta and passata to make this super-speedy and super-tasty supper. Full of goodness, it's healthy too
Provided by Anna Glover
Categories Dinner, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.
- Heat the grill to high. Scatter the feta over the sauce, so it's still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.
- Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.
Nutrition Facts : Calories 506 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA
This is an amazing recipe for fresh beets, if you don't have any fresh beets you can substitute two 15-ounce cans drained small whole beets, halved or if they are large then quarter them, but I have to say that fresh beets are better! --- for the fresh beets you can boil them or I prefer to roast them in the oven in foil in a 400°F oven for about 30 minutes or until just fork-tender --- this is just as delicious cold as it is served hot! --- prep time does not include roasting the beets and cooking the onions.
Provided by Kittencalrecipezazz
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter the beets if they are large, if they are small then just cut in half.
- In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
- In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
- In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
- Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
- Sprinkle with toasted walnuts if desired.
- Delicious!
Nutrition Facts : Calories 304.2, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1095.2, Carbohydrate 31.8, Fiber 5.8, Sugar 22.1, Protein 8.8
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- Set a large (think about a foot and a half long) sheet of aluminum foil on the counter. In the center, layer the beets with the rosemary (on the stalk) in the center). Drizzle with olive oil and sprinkle with salt and pepper. Close the aluminum foil into a sealed packet.
- Remove the beets from the packet (carefully! it will be hot!) and place in a bowl. Discard the rosemary sprig. Sprinkle with feta and serve.
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