Best Roasted Beets With Feta Recipes

ROASTED BEETS WITH FETA SIDE DISH RECIPE

Steps:

• Peel 4 medium beets and cut into ½ inch pieces.
• Toss with 1 tablespoon olive oil and spread on a baking sheet.
• Roast at 450° F, until tender, or approximately 35 minutes.
• Transfer beets to a bowl and toss with Balsamic Vinaigrette and chopped scallions. Top with crumbled feta.

ROASTED CHIOGGIA BEETS WITH FETA

Steps:

• Preheat the oven to 350°. In a medium bowl, whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
• Whisk in the grapeseed oil until emulsified.
• Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter.
• Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife.
• Let cool slightly.
• Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours.
• To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing.
• Garnish with the greens and serve.

BALSAMIC ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

LEMON ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees.
• Peel beets, cut in half, and slice into 1/4" thick slices.
• Place in large baking dish with garlic, lemon zest, lemon juice, olive oil, and season with salt and pepper.
• Tightly cover dish with foil, place into oven, and bake for 35-40 minutes, until beets are fork tender.
• Remove from oven, place on serving platter, and top with fresh thyme and feta. Serve and enjoy!

ROASTED BEETS WITH FETA

Steps:

• Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.