Roasted Beets with Feta
"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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup crumbled feta cheese
- 2 tablespoons minced fresh parsley
- 4 beets, trimmed leaving 1 inch of stems attached
- 1/4 cup minced shallot
- Carbohydrate 3.72821723701847 g
- Cholesterol 8.34375 mg
- Fat 8.77501001373779 g
- Fiber 0.0626999990940094 g
- Protein 1.78309500111734 g
- Saturated Fat 2.33828550189829 g
- Serving Size 1 1 serving (40g)
- Sodium 127.106604141857 mg
- Sugar 3.66551723792446 g
- Trans Fat 0.296831000383786 g
- Calories 100 calories
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.
