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Roasted Beets with Feta

Roasted Beets with Feta

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Shandeen

Shandeen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
  2. 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.
  3. 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.
  4. 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.
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Reviews

MICHEMAR
105

MICHEMAR

6/10/2008

really great and easy. I was short on time so microwaved the beets instead (10 minutes on high). Thank you!

Christine M
89

Christine M

6/11/2008

Very, very good! It was way too hot to turn on the oven, so instead I peeled and cubed the beets, mixed together everything except the parsley and feta and wrapped in a double thickness foil pouch - roasted on the grill for about 15 minutes or so, then sprinkled with the parsley and feta. DELICIOUS! And good cold, too, as I'm still picking on the leftovers.

WANDA
71

WANDA

1/15/2008

The best beets we've ever eaten. I used green onions instead of shallots and I didn't have wine vinegar so used balsamic instead. These were so good we were craving them the following day and I think they were even better. Until yesterday I thought canned beets grew on trees! They were much easier to cook than I imagined. This will be a regular recipe for us.

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