Beets…I’ve been hearing a lot about them. They’re supposed to be good for you. So I thought I would give them a try with this Roasted Beets and Feta recipe. So this is my first time both making and eating beets. I’ll have to say that I like them.
4 beets, trimmed
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
Preheat oven to 400 degrees. Cut beets in half and a baking sheet or stone. 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.