Recipe: Roasted Beets with Feta

11 Nov

Beets with Feta RecipeI found this recipe on the Food Network while living in Maine for the summer. I had heard that beets are a tremendous super food and wanted to find a tasty way to use them, especially since they were fresh from my friend’s garden. Be sure not to overcook them as you’ll zap a lot of the health benefits right out of them.

One thing I love about this recipe is that it’s great served hot or cold, which makes it the perfect dish to carry in to an office party or a dinner where heating options are limited.  I’ll give you the recipe “as is” from the publication but also note my tweaks under “from my playbook.”

Ingredients

  • 4 medium beets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 scallions, chopped
  • 2 teaspoons lemon juice
  • 3 ounces crumbled feta cheese (this is really to taste – as much or as little as you like!)

Directions

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

From my Playbook:

  • Now that I’m not pulling the beets from the ground, I find they come in bunches of 3 in the supermarket. Get 3 large beets and call it even. I find that this will feed 3 people as a side dish at dinner just fine. Of course you can double the recipe for larger affairs.
  • When you slice them, 1/2 inch is good, but I like to quarter those slices so they’re bite size, especially if you have large beets. This is nice if folks aren’t all seated at a table, like at many office parties.
  • I roasted my beets the first time at 450 and they shriveled up. Throw your sliced beets in a Ziploc bag and toss a couple of glugs of olive oil in there with some salt and pepper. Zip the bag and toss the beets around to coat them. Empty the contents onto foil and close it up. Bake at 350 for 45 minutes and they are nice and firm but cooked through. YUM. Just give them the fork test if you aren’t sure they’re done.
  • Scallions? LOVE them, but you might reconsider the onion breath for the office party. The recipe is great without them.
  • If you’re planning to serve this dish cold, just store the beets in the refrigerator until you’re ready to serve them. Add the remaining ingredients and you’re good to go.
  • This recipe works with carrots too!

Enjoy!

Kari

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