Best Roasted Beets And Feta Recipes

Roasted Beets With Caramelized Onions and Feta image

Provided by Kittencalrecipezazz

Categories Onions

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons cider vinegar
2 teaspoons coarse Dijon mustard
1 teaspoon salt (or to taste)
black pepper (lots of black pepper!)
3 tablespoons olive oil
1 lb yellow sweet onion (quartered lengthwise then cut into about 1-inch pieces)
1 teaspoon sugar
15 whole fresh small beets, peeled (roasted or boiled, or use as many beets as you wish)
4 ounces crumbled feta cheese (or to taste)
toasted walnuts (optional)

Steps:

Quarter the beets if they are large, if they are small then just cut in half.
In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
Sprinkle with toasted walnuts if desired.
Delicious!

Nutrition Facts : Calories 304.2, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1095.2, Carbohydrate 31.8, Fiber 5.8, Sugar 22.1, Protein 8.8

Roasted Beets and Citrus with Feta image

Provided by Myra Goodman

Yield 4 servings

Number Of Ingredients 15

Vinaigrette:
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons finely grated orange peel
2 teaspoons finely grated grapefruit peel
1 teaspoon honey
1/3 cup extra-virgin olive oil
Salad:
4 2 1/2-inch-diameter unpeeled beets, tops trimmed
1 tablespoon olive oil
1 6-ounce bag baby spinach
2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes
2 oranges, all peel and pith cut away, segments cut from between membranes
3/4 cup crumbled feta cheese (4 ounces)
1/4 cup chopped fresh chives

Steps:

Vinaigrette:
Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
Salad:
Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.
Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.

ROASTED BEETS AND FETA image

Yield 4 people

Number Of Ingredients 9

â¾2 cups beets chopped
â¾1 teaspoon fresh chives chopped
â¾1 teaspoon of fresh parsley chopped
â¾1 teaspoon fresh basil chopped
â¾1/2 teaspoon fresh rosemary chopped
â¾1 clove garlic minced
â¾2 table spoons extra virgin olive oil
â¾1/4 cup of goat feta crumbled
â¾Salt and pepper to taste

Steps:

1.Wash and clean beets cutting the stems off. 2.Cut beets in half and put in a pot, cover with water and bring to boil for about 10 minutes depending on the size of the beets. 3.In a bowl mix olive oil, chives, parsley, basil, rosemary, and minced garlic. 4.Toss in beets and mix well seasoning with salt and pepper. 5.Preheat oven to 400Â° F. 6.Line a baking sheet with parchment paper and spread out beets. 7.Place in oven and cook for about 20 minutes or until slightly browning on the edges. 8.Take out of oven and place in bowl. 9.Sprinkle in feta cheese and mix well. 10.Pour into serving dish, garnish with parsley and enjoy.