Roasted Beets with Feta

Roasted Beets with Feta
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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 Prep Time
4 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
50 minutes
Roasted Beets with Feta
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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 Prep Time
4 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 400 degrees
  2. 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
  3. Remove the stems and long ends from the beets
  4. 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!
  5. Wrap the beets in the foil and place the beets on a sheet pan in the oven. Roast the beets for 50 minutes
  6. Remove the beets and let them cool. Once cooled, unwrap the beets. They will smell fantastic!
  7. If you have a pair of latex gloves, this is the time to use them. Beets can be a messy job!
  8. Remove the skin from the beets with your hands. It will come off easily and quickly
  9. Slice the beets into 1/4" slices
  10. Arrange the slices on a platter and sprinkle with the crumbled feta. A white platter really highlights the beautiful color of the beets
  11. Squeeze the juice from half of the lemon over the beets and feta
  12. 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
  13. Take the 6 leaves of mint and place them on top of each other
  14. Roll the leaves together like a cigar
  15. slice the leaves into thin slices - also know as a chiffonade (I just like saying that word!)
  16. Sprinkle the mint onto the salad along with a pinch of salt
  17. Enjoy at lunch, dinner or a summer party.
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