Roasted Beets with Feta
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.
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.
