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.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
149 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Step 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.
Step 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.
Step 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.
Ingredients
salt and pepper to taste
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
¼ cup crumbled feta cheese
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
¼ cup minced shallot
4 beets, trimmed, leaving 1 inch of stems attached
