Roasted Beets And Citrus With Feta Recipes

ROASTED BEETS WITH CITRUS, FETA AND WALNUTS RECIPE

Steps:

• Preheat the oven to 425°F. Wipe or scrub the beets clean, then trim the stems down to one-inch, leaving the "tails" on. Place the beets on a large piece of aluminum foil and drizzle with 2 tablespoons of the olive oil. Wrap the foil around the beets to form a neat packet, then roast directly on a rack in the middle of the oven until tender when pierced with a knife, about 1 hour. Unwrap the beets and let sit until cool enough to handle. Peel the beets by rubbing the skin under cool running water, then cut into 1/8-inch thin slices.
• In a small bowl, whisk together remaining 3 tablespoons olive oil and red wine vinegar. Toss beets, citrus, and dressing together in a large bowl. Season to taste with salt and pepper. Transfer to a serving platter and Drizzle the juices from the bowl over top. Sprinkle feta, walnuts and scallions over top and serve.

ROASTED BEETS WITH FETA

Steps:

• Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

ROASTED BEETS WITH FETA

Steps:

• 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.

LEMON ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees.
• Peel beets, cut in half, and slice into 1/4" thick slices.
• Place in large baking dish with garlic, lemon zest, lemon juice, olive oil, and season with salt and pepper.
• Tightly cover dish with foil, place into oven, and bake for 35-40 minutes, until beets are fork tender.
• Remove from oven, place on serving platter, and top with fresh thyme and feta. Serve and enjoy!

ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA

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!

CITRUS & ROASTED BEETS SALAD

Steps:

• Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.