Roasted Beets with Feta

182 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr 15 min

“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.” - by Shandeen

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese

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Metric US

Original recipe yields 4 servings

Directions

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

Amount Per Serving (4 total)

Calories
149 cal
7%

Fat
10.3 g
16%

Carbs
11.1 g
4%

Based on a 2,000 calorie diet

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Reviews (182)

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101

MICHEMAR

Jun. 10, 2008

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

Christine M

Jun. 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 - ..." See moreroasted 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

Jan. 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..." See more 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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