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.
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.
- 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
Step-by-step
- 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.
When foil-wrapping roots for the oven, trapping steam inside aluminum is essential for softening dense root vegetables without drying their exterior surfaces. Operating at 400 degrees Fahrenheit promotes sufficient caramelization of natural sugars once the skin is removed and slicing occurs. Fresh roots sourced directly from markets retain higher moisture content than aged tubers sitting in distribution networks, yielding a tender interior and concentrated earthiness that vacuum-packed alternatives simply cannot replicate. Trimming stems to one inch prevents bleeding excessive moisture during the initial heat application. Whisking red wine vinegar, balsamic vinegar, and extra-virgin olive oil together creates an emulsion that clings to the warm root surfaces, allowing the acid to penetrate the dense flesh while the fat carries the aromatics. Crumbled sheep's milk cheese provides a sharp, salty contrast to balance the natural sweetness of the vegetable. Storing dressed portions in an airtight container for twenty-four hours deepens the infusion, though the bright red pigment will bleed further into the surrounding ingredients over time. Leftover sliced roots can be repurposed cold over bitter greens or folded into grain salads without requiring reheating.
