Roasted Beets With Feta Cheese & Balsamic Vinegar – a delicious recipe with Beets, Olive Oil, Garlic, Balsamic Vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pre-heat oven to 425 (make sure your beets are about the same size so they will cook uniformly).
2
Wash beets and cut off tops and bottom so beets sit flat on pan. (I use parchment paper in the pan because beets are a bit messy).
3
Drizzle olive oil over beets.
4
You can either use spray garlic or put cloves of garlic in
5
the pan with the beets.
6
Add salt and pepper to taste.
7
Roast beets until they are tender (if they are rather large that could take an hour or more).
8
When you can stick a knife/fork into the beets they are done...take out of oven and let them cool.
9
When they are cool take the skin off of the beets and slice them nice and thin and put them on a platter.
10
Sprinkle Balsamic Vinegar on them ...salt /pepper to taste and them some goat cheese/feta whatever cheese you prefer.
11
You can serve these either cold or warm ...either way they are delicious.
71
kcal
Calories
8
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 whole Beets, 2 Tablespoons Olive Oil, 2 cloves Garlic, 4 Tablespoons Balsamic Vinegar.
Yes, Roasted Beets With Feta Cheese & Balsamic Vinegar falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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