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Roasted Beets and Feta
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Description
The first bite has a hint of earthiness that is quickly followed by sweetness from the juices. The olive oil and herbs add depth of flavor, and the feta brings both creaminess and acidity to balance the dish.
Ingredients
- 2 cups Beets
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Fresh Chives, Chopped
- 1 teaspoon Fresh Parsley, Chopped
- 1 teaspoon Fresh Basil, Chopped
- 1 teaspoon Fresh Rosemary, Chopped
- 1 clove Garlic, Minced
- Salt And Pepper, to taste
- ¼ cups Crumbled Goat Feta
Preparation
Wash and clean beets, cutting the stems off. 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.
In a bowl mix olive oil, chives, parsley, basil, rosemary, and minced garlic. Toss in beets and mix well, seasoning with salt and pepper.
Preheat oven to 400°F. Line a baking sheet with parchment paper and spread out beets. Place in oven and cook for about 20 minutes or until slightly brown on the edges. Take out of oven and place in bowl.
Sprinkle in feta cheese and mix well. Pour into serving dish, garnish with parsley and enjoy.
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