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Beet and cheese Feta Napoleons https://www.metro.ca/userfiles/image/recipes/Napoleon-betteraves-fromage-Feta-4073.jpg PT20M PT35M PT55M
In a pot filled with boiling water, cook beets about 25-35 minutes. Remove skin from beets and cut in thin slices. Season with mayonnaise, chopped tarragon, salt and pepper. In a bowl, crumble Feta. In a skillet, wilt spinach in butter, season and set aside. In each of 4 serving plates, layer beet slices, Feta cheese and spinach. Drizzle with olive oil and serve.
4
3 2 5 1
4 red beets 2 Tbsp. (30 mL) mayonnaise 1 sprig of fresh tarragon, chopped salt and ground pepper to taste 1/3 lb (340 g) feta cheese As needed baby spinach, chopped 1 Tbsp. (15 mL) butter Sufficient quantity extra virgin olive oil
Beet and cheese Feta Napoleons

Beet and cheese Feta Napoleons

Rate this recipe
2 Votes
  • Gluten-free
4
Beet and cheese Feta Napoleons
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    red beets
  • 2 Tbsp.
    (30 mL)
    mayonnaise
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES AVOCADO OIL MAYONNAISE

    IRRESISTIBLES AVOCADO OIL MAYONNAISE

    $3.49 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 1
    sprig of fresh tarragon, chopped

  • salt and ground pepper to taste
  • 1/3 lb
    (340 g)
    feta cheese

  • As needed baby spinach, chopped
    You might like:

    Flyer Deal  (1)
    RASPBERRIES 170 g, PRODUCT OF MEXICO, No. 1 GRADE AVOCADOS 5 PK, PRODUCT OF MEXICO LEMONS 2 lb, PRODUCT OF SPAIN OR TURKEY ORGANIC ATTITUDE SALADS 142 g PRODUCT OF U.S.A.

    RASPBERRIES 170 g, PRODUCT OF MEXICO, No. 1 GRADE AVOCADOS 5 PK, PRODUCT OF MEXICO LEMONS 2 lb, PRODUCT OF SPAIN OR TURKEY ORGANIC ATTITUDE SALADS 142 g PRODUCT OF U.S.A.

    $2.99 ea.

    SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter

  • Sufficient quantity extra virgin olive oil
Imprimer ma sélection

Preparation

In a pot filled with boiling water, cook beets about 25-35 minutes. Remove skin from beets and cut in thin slices.

Season with mayonnaise, chopped tarragon, salt and pepper.

In a bowl, crumble Feta.

In a skillet, wilt spinach in butter, season and set aside.

In each of 4 serving plates, layer beet slices, Feta cheese and spinach.

Drizzle with olive oil and serve.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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