Roasted Beets With Feta Recipes

ROASTED BEETS WITH FETA

Roasted Beets With Feta image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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 AND CITRUS WITH FETA

Roasted Beets and Citrus with Feta image

Provided by Myra Goodman

Categories Salad Cheese Citrus Dairy Leafy Green Vegetable Appetizer Vegetarian High Fiber Dinner Salad Dressing Vinegar Feta Grapefruit Orange Spinach Root Vegetable Beet Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 15

Ingredients

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 BEET AND FETA GRATIN WITH FRESH MINT

Roasted Beet and Feta Gratin with Fresh Mint image

Provided by Molly Stevens

Categories Milk/Cream Side Roast Christmas Thanksgiving Vegetarian Low Cal Feta Mint Beet Fall Healthy Christmas Eve Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

3 2 1/2- to 3-inch-diameter red beets, trimmed, scrubbed
3/4 cup heavy whipping cream
2 fresh mint sprigs plus 1 1/2 tablespoons chopped fresh mint (for garnish)
1 garlic clove, peeled, smashed Butter (for dish)
1/2 cup crumbled feta cheese

Steps:

Preheat oven to 400°F. Place beets in small baking dish. Add enough water to reach depth of 1/4 inch. Sprinkle lightly with salt and pepper. Cover tightly with foil. Bake until beets are tender, about 50 minutes. Uncover carefully (steam will be released) and cool. Peel beets; cut into 1/4-inch-thick slices. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Preheat oven to 425°F. Bring cream, mint sprigs, and garlic to boil in heavy small saucepan. Remove from heat, cover, and let steep 15 minutes.
Meanwhile, lightly butter 1 1/2-quart gratin dish or other shallow baking dish. Arrange sliced beets in even layers in dish, sprinkling each layer lightly with salt. Strain cream mixture over beets in dish. Sprinkle feta over. Bake until cream is bubbling at edges and feta is browned in spots, about 20 minutes. Sprinkle pepper and chopped mint over. Let stand 5 minutes before serving.

ROASTED BEETS WITH FETA

Roasted Beets with Feta image

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.

Provided by Shandeen Gemanis

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

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

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.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA

Roasted Beets With Caramelized Onions and Feta image

This is an amazing recipe for fresh beets, if you don't have any fresh beets you can substitute two 15-ounce cans drained small whole beets, halved or if they are large then quarter them, but I have to say that fresh beets are better! --- for the fresh beets you can boil them or I prefer to roast them in the oven in foil in a 400°F oven for about 30 minutes or until just fork-tender --- this is just as delicious cold as it is served hot! --- prep time does not include roasting the beets and cooking the onions.

Provided by Kittencalrecipezazz

Categories Onions

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

LEMON ROASTED BEETS WITH FETA

Lemon Roasted Beets With Feta image

Make and share this Lemon Roasted Beets With Feta recipe from Food.com.

Provided by Carrlin

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 large beets
4 garlic cloves
1 lemon, juice and zest of
1 tablespoon olive oil
salt and pepper
1 tablespoon fresh thyme
1/4 cup feta cheese

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!

Nutrition Facts : Calories 78.8, Fat 5.5, SaturatedFat 1.9, Cholesterol 8.3, Sodium 134.2, Carbohydrate 6.1, Fiber 0.9, Sugar 3.7, Protein 2.2

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