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.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Per Serving: 149 calories; protein 3.9g; carbohydrates 11.1g; fat 10.3g; cholesterol 14mg; sodium 243mg.

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