Tell me if you agree…beetroot is highly under-rated.
This gorgeous and glorious vegetable with its deep ruby red color is a force to be reckoned with. When roasted in a hot hot oven, its texture softens, its flavor sweetens and its earthy charm becomes perfectly pronounced.
Anytime I get the chance to steal a little time with each of my kiddos, I win the mama lottery. And during a recent trip to Boston, Luc and I stole a small bit to focus our attentions on each other as well as the new Boston Public Market. And like two kids in a candy shop, we found it difficult to resist almost everything. But like lucky kids who get to leave with a candy necklace or some Pop Rocks, we left with a few favorites of our own. The veggies that spoke loudest to me were the Brussels sprouts and the beetroot, and to Luc – a very (very) large sweet potato and some butternut squash. (Not forgetting the apple cider, apple butter and apple donuts that may have caught our attention on the way out; but hey – we couldn’t leave without bringing a little treat or two or three back for Dom…)
‘Tis the season for beetroot, my friends. These beauties were all lined up alongside unimaginable color and freshness…red onions, leeks, carrots…produce as far as the eye could see.
It doesn’t take a lot to create a tasty dish using beetroot. Roasted, cooled, sliced and dressed – it’s a salad that gives any salad a run for its money. I don’t know…it might even give cranberry a run for its money.
It could.
If it trained hard enough.
{I believe in you beetroot.}
Move over cranberry, there’s a new sweet-tart in town.
I could certainly munch on it ‘as is’ – but add a little salt and pepper, a bit of balsamic, some feta if you have it —> done.
I’ve been known to put a sprinkle of sugar on canned sliced beets – but I promise you – no sugar is necessary when you take the time to roast them. Sweet as candy. There’s that candy thing, again…
It’s as simple as rinsing, wrapping, roasting, peeling, and enjoying.
Who can’t do that?
You can do that!
Do that!
Buon Appetito!
PrintRoasted Beetroot with Feta and Balsamic Vinegar
- Category: Side Dish
Ingredients
- 10 beetroots
- A nice drizzle of balsamic vinegar
- Kosher salt
- Cracked black pepper
- Feta cheese
Instructions
- Preheat the oven to 425 F.
- Rinse the beetroot under cold running water and pat dry with a paper towel.
- Cut away the leaves, leaving about 1/2 inch of stalk.
- Place 2 – 3 beetroots in a large enough piece of tinfoil to completely cover them.
- Place foil packets in a large roasting pan.
- Bake for 45 minutes to 1 hour, until the beetroots are fork tender but not overly soft.
- Remove from oven and let cool slightly.
- Rub the skin and root away using a paper towel or peel the skin away using a knife.
- Cut beetroots into bite-sized pieces and deliver them to a large bowl.
- Drizzle with balsamic vinegar, salt, pepper and feta, to taste.
- Serve at room temperature or cold.
Ciao!
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[…] (Had to be done.) But let’s take a moment to admire its vivid color, shall we? Thank you Roasted Beets! You sure know how to dress up a […]
Lucy says
Moments with mama are my favorite! ♥
Annie says
I adore our moments, Sweeta! Never enough… xoxo
karrie @ Tasty Ever After says
Beets and feta are so yummy together and delicious as a cold salad. I live about 50 mins from Boston but haven’t been to the Public Market yet because I’m still getting veggies from my organic CSA. I plan on visiting the market this winter though when my local options are limited. Do you get to Boston a lot? Would be great to meet you for lunch 🙂
Annie says
You will love the market! We get to Boston as often as we can – every couple months or so and I would love to catch up with you for lunch. Let’s make that happen! 🙂
My Dish is Bomb says
I’m so, so picky about beets and this is one of the only ways I’ll have them! It’s so delicious, I love warm salads, and sometimes I’ll do a twist on this with chevre, yum yum!
Annie says
Ohhhh – yumm! I’ve always loved beets and my fondness continues to grow with time. Thanks, dear!
Marcie says
Beet root is underrated! To me it’s so elegant and the colors are so pretty! These flavors sound just perfect, Annie, and this would be a delicious holiday dish!
Annie says
I think it makes a nice unexpected addition to the holiday table. Thanks, Marcie!
Cailee says
I agree!! ….It is underrated!! This recipe look amazing!! I love it 🙂 Perf for this time of year!!
Annie says
Why thank you, Cailee! I appreciate that! Happy Holidays! 🙂
Ben Maclain|Havocinthekitchen says
Totally agree, Annie. Beets are so under-rated. Such a pity! I love them, especially roasted. Balsamic and feta are the best friends (and walnuts too).
Annie says
Ahhh! Walnuts, of course! Why didn’t I think of that? Thanks, Ben!!