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Roasted Beets and Feta Cheese

3 large or 4 medium beets

1 Tbsp. plus 1 tsp. extra virgin olive oil, divided

2 tsp. white wine vinegar or lemon juice

¼ tsp. salt

4 oz. feta cheese, crumbled

Preheat oven to 375 degree. Wash and trim beets, leaving the root end on and about 1” of the stems on. Place the beets on a large piece of aluminum foil, drizzle them with 1 tsp. of olive oil, wrap them up, and place the packet on a baking sheet. Bake until the beets are fork tender, about 30 to 45 minutes,   a little longer for large beets. Let the beets sit until they are cool enough to handle.

Peel the beets (they’re skins should slip off easy). Cut the beets in ½ inch slices or ½ inch cubes.

In a medium bowl, whisk the remaining 1 Tbsp. oil, vinegar, and salt. Toss the beets in the dressing. Arrange the dressed beets on a platter and top with the crumbled feta cheese. Serve.