Monday, January 21, 2008

As I mentioned in my last post, we had some beets to cook with last week, so my husband decided to find a recipe to use. This one is from, and it was great! And the best part was that Joe made them!

Roasted Beets with Feta
  • 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
  1. Preheat oven to 400 degrees F (200 degrees C). 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 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.
  3. 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.
  4. 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.
The beets are on the top of this picture... with Chicken Parmesan, pasta, and salad. Yum!

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