Roasted Beets With Feta

A warm mushroom salad with spinach and flax seeds is not only super delicious, but this simple recipe makes mushrooms taste so good!

Recipe Summary Roasted Beets With Feta

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Ingredients | Warm Salad Recipes Vegan

4 beets, trimmed, leaving 1 inch of stems attached

¼ 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

¼ cup crumbled feta cheese

Directions

Preheat oven to 400 degrees F (200 degrees 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.

Info | Warm Salad Recipes Vegan

prep: 15 mins cook: 45 mins additional: 15 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings

TAG : Roasted Beets With Feta

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