Roasted Beets with Feta

This colorful and elegant side dish is so easy to make. This recipe is also delicious in the summer with beets and shallots straight from the local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.


4 servings


4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese


Preheat oven to 400°F (204°C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.

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

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

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

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour
Cool Time: 20 minutes

Nutritional Information

Amount Per Serving: Calories: 149, Total Fat: 10.3 g, Cholesterol: 14 mg, Sodium: 340 mg, Total Carbs: 11.1 g, Dietary Fiber: 2.4 g, Protein: 3.9 g

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