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2012-06-21Roasted Beet and Feta Kabob Salad: Feta, Beets, Pine Nuts, Red Onion, Cilantro, Mint, Olive Oil, Salt and Pepper, Vinaigrette of your choice
Roasted Beet and Feta Kabob Salad featuring Président® Feta

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Président® Feta

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Roasted Beet and Feta Kabob Salad

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  • 8 oz. Président® Feta, cut in 1/2 inch slices
  • 4 Beets
  • 1/2 cup Pine Nuts
  • 1 Red Onion, chopped fine
  • 1/2 cup Cilantro, minced
  • 1/4 cup Mint, minced
  • 3 tbs Olive Oil
  • Salt and Pepper
  • 1/2 cup Vinaigrette of your choice


1. Wash the beets and wrap in foil. Bake in a 400° oven until tender. Cool the beets, remove the skins and chop in small dice.
2. Dry toast the pine nuts in a nonstick pan.
3. Add the beets, the pine nuts, red onion, cilantro and mint to a bowl. Drizzle the vinaigrette and toss gently.
4. Thread the cubed Président® Feta on a skewer and brush with olive oil. Grill and season with salt and pepper.
5. Serve the kabobs alongside the beet salad.


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