Roasted Beets With Feta Recipes
ROASTED BEETS WITH FETA
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
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
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
LEMON ROASTED BEETS WITH FETA
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
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
ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA
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
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
ROASTED BEETS WITH FETA
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
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
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ROASTED CHIOGGIA BEETS WITH FETA RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Published 2013-12-07
- Preheat the oven to 350°. In a medium bowl, whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Whisk in the grapeseed oil until emulsified.
- Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter. Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool slightly.
- Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours.
ROASTED BEETS WITH FETA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 2 hrs 15 minsCategory SidesPublished 2018-09-21
- Preheat the oven to 350°F (180°C). Take a large piece of parchment paper and scrunch it into a loose ball. Hold it under cold running water and then shake off the excess water. Open the paper and use it to line a heavy, large sauté pan with a lid.
- Cut the beets in half and nestle them in the paper-lined sauté pan. (Wearing gloves is always a good idea when working with beets as their juice will stain everything they touch.) Drizzle with olive oil and vinegar and sprinkle with the crushed coriander seeds and red pepper flakes. Season with salt and pepper, to taste.
- Take another large piece of wet parchment and place it over the beets. Cover the sauté pan with the lid, allowing the parchment paper to hang down over the side. Place the sauté pan in the oven and cook the beets until tender, 1 to 2 hours, depending on their size.
ROASTED BEETS AND SWEET POTATOES | GIRL HEART FOOD®
From girlheartfood.com
- Place beet and sweet potato chunks into a large bowl and toss with avocado oil, salt, black pepper, chili powder, cayenne pepper, garlic powder, smoked paprika and dried oregano.
- Grease a large sheet pan with a little more avocado oil. Place beet and sweet potato chunks onto the sheet pan and spread them out in a single layer.
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From asliceofspice.com
- Preheat oven to 300 degrees. Whisk egg white in a small bowl until foamy. Add pecans, sugar, and cinnamon and mix well. Spread out in a single layer on baking sheet. Cook at 300 degrees for about an hour, stirring every 15 minutes. If the pecans start browning too much remove from oven sooner. Allow to cool.
- Increase heat in oven to 400 degrees. Cut stems and leaves from beets. Scrub beetroot well, Cover cutting board with parchment paper then slice off root and stem ends of each beet. Drizzle beets with olive oil, and sprinkle with salt and pepper. Wrap each beet individually in aluminum foil. Place on baking sheet and roast in 400 degree oven for one hour.
- Remove beets from oven and allow to cool for about 30 minutes or until comfortable to the touch. Peel skin off cooked beets, then thinly slice or cube (keeping parchment paper on cutting board to prevent staining).
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From letthebakingbegin.com
- You can buy pre-cooked beets or cook them yourself.To cook by boiling -thoroughly wash beets without stems and place in a pot filled with water. Cook for about 1 - 2 hours or until a knife goes into the beet without resistance. Depending on how big the beets are, it might take more or less time. Let cool for about 10 minutes then peel the skin off.
- To make the vinaigrette, you can make it two ways - with a whisk or a hand held blender. Both ways will make a vinaigrette, but with a whisk there's more chances that it will be runny, while with a hand blender it will be thicker and somewhat resemble a thinned out mayonnaise.
- Now just assemble all ingredients into a salad. Layer the greens, then beets, top with feta cheese and chopped nuts.
ROASTED BEET FETA SALAD - RECIPES - FAXO
From faxo.com
- Peel beets, cut into 1/2 inch pieces. Toss with olive oil, salt, and pepper to taste on a baking sheet.
ROASTED BEET SALAD WITH FETA CHEESE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
- Cut and discard the tops and bottoms of the beets. Place in a baking dish and rub with a generous pinch of salt, pepper, and 1 tablespoon of olive oil on all sides.
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- Place the prepared beets on the baking sheet and gently toss with the olive oil and desired seasonings. Then evenly spread the beets on the baking sheet so that they are not overlapping one another.
- Bake for 35-45 minutes or until tender (pierce them with a fork to test them), flipping them every 15 minutes. Remove the beets from the oven and allow them to cool until just warm.
ROASTED BEETS WITH GARDEN HERBS AND GOAT FETA RECIPE - FOOD …
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- Preheat oven to 375°F. Arrange beets, stem ends up, in a medium Dutch oven. Add 1/2 cup water. Drizzle beets evenly with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Cover and transfer to preheated oven; bake until beets are tender when pierced with a knife, about 1 hour. Uncover; let beets cool at room temperature at least 30 minutes or up to 2 hours. Peel beets; discard skins. Cut beets into 1-inch wedges.
- Whisk together honey, vinegar, orange zest and juice, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add beet wedges; toss to coat. Transfer mixture to a serving bowl; sprinkle with mint and parsley. Top with cheese.
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From feelslikehomeblog.com
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CHOPPED BEET SALAD ROASTED WITH FETA EASY - WHITE ON RICE …
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- Cut off beet leaves. Clean and scrub the beets free of dirt. Place the beets in an oven safe dish and cover with aluminum foil.
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ROASTED BEETROOT SALAD WITH FETA AND WALNUTS - THE LAST FOOD BLOG
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- Preheat the oven to 200 degrees C/392 F, please note I use a fan assisted electric oven. Please adjust to the oven you have.
- Place the beetroot on a large baking tray, add the salt and pepper then pour over the olive oil. Make sure all the beetroot is covered in oil.Roast in the oven for 30 - 40 minutes, depending on how chunky your wedges are. After 10 minutes add the onion to the tray and cover in some of the oil. Return the tray to the oven and cook until the beets are cooked. The beets are done when you can easily pierce the beets with a sharp knife.Once cooked leave the beets and red onion to cool slightly before adding to the salad.
- To assemble the salad, place the leaves in a large serving bowl, add the mint and onion and toss. Then add the beetroot, crumble over the walnuts and feta. Add the orange segments and scatter over the pumpkin seeds.
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