No Middle Ground

Few foods divide like the beet (or beetroot for my Australian friends). In my experience, people LOVE them or HATE them and, as my father would say, never the twain shall meet.

I’m squarely in the Love camp (sorry to those of you in the other camp, I promise to make a less divisive recipe next week!). I’ve been a beet fan for years, particularly when they are roasted. Their sweet, rich flavor enhances salads and side dishes in KilKenney Kitchen all summer. This super simple recipe for Roasted Beets with Feta takes the gorgeous beet (too much beet love?) to a great place. If you’re a lover, I encourage you to give this recipe a try – you’ll be so happy!

Roasted Beets with Feta

This is an easy, delicious, beautiful salad for all you beet lovers out there. A few fresh ingredients and some time in the oven and you're set for a casual dinner or summer party.

Servings people

Prep Time 10

Cook Time 50

Total Time 1

Ingredients

1 pound fresh beets greens removed
1/4 cup Feta Cheese crumbled
1 small lemon
6 large fresh mint leaves or 1/4 tsp dried mint
1 pinch kosher salt

Instructions

Preheat the oven to 400 degrees
Grab those beautiful beets. I often buy a couple of bunches at the farmer's market and roast away. They are great for salads or sandwiches
Remove the stems and long ends from the beets
Place the beets in a double layer of foil - no need to wash them as you will remove the skins after they cook. So easy!
Wrap the beets in the foil and place the beets on a sheet pan in the oven. Roast the beets for 50 minutes
Remove the beets and let them cool. Once cooled, unwrap the beets. They will smell fantastic!
If you have a pair of latex gloves, this is the time to use them. Beets can be a messy job!
Remove the skin from the beets with your hands. It will come off easily and quickly
Slice the beets into 1/4" slices
Arrange the slices on a platter and sprinkle with the crumbled feta. A white platter really highlights the beautiful color of the beets
Squeeze the juice from half of the lemon over the beets and feta
Grab the mint leaves. I love to use fresh mint in this recipe but If you don't have it, use another fresh herb or a bit of dried mint
Take the 6 leaves of mint and place them on top of each other
Roll the leaves together like a cigar
slice the leaves into thin slices - also know as a chiffonade (I just like saying that word!)
Sprinkle the mint onto the salad along with a pinch of salt
Enjoy at lunch, dinner or a summer party.