Roasted Beets with Feta

I love beets! I was first introduced to beets when I was a young girl visiting my Grandparents on their farm.  My Grandma Mary would pick them out of the garden and take them right to the kitchen.  Fresh beets from the garden are the best!  I love you Grandma for teaching me how to eat beets!! 

I now grow my own beets in my garden and they still are the best!!  This salad is so colorful and makes an elegant side dish. It's one of my favorites and my husbands too!! 

Roasted Beets with Feta



4 beets, timmed, leaving 1 inch of stems attached

1/4 cup minced red onion

2 Tbs minced fresh parsley

4 Tbs of extra-virgin olive oil

2 Tbs balsamic vinegar

2 Tbs red wine vinegar

salt and pepper to taste

1/4 C crumbled feta cheese or use

Gorganzola if you want it tangy! 

2 Tbs of pinenuts (optional)

1. Preheat oven to 400 degrees.  Wrap each beet individually in aluminum foil, and place onto a baking sheet.

2. Bake beets in preheated oven until easily pierced with a fork,  45 min 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.

3. While the beets are roasting, whisk together the onion, parsley, olive oil, balsamic vinegar,and red wine vinegar in a bowl until blended; season with salt and pepper, and set aside.

4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese and pinenuts before serving.