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!
I promise – Roasted Beetroot with Feta and Balsamic Vinegar is worth the effort!!
Buon Appetito!
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Roasted 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!
I cannot WAIT to go out and have civilized lunches with my kids. They’re a little young for that. They’re still crying too much in public, which makes me cry, too.
Beetroot is really gorgeous. You’ve done a heckuva job with it too, friend. That feta! Insert happy noises here!
hahahah! I remember those days…but believe me – I was crying over my apple cider slushy knowing I was having to say goodbye soon… So see – it never goes away! Or maybe it’s just me! Thanks, my dear! This is a yummy one!
Love roasted beets! And that purple color is gorgeous! Great, simple recipe! Pinned!
Thanks, dear! And thanks for the pin!
What a gorgeous salad – the feta sounds like the perfect salty touch!
Thank you, Rachel! 🙂
I’m just now learning to like beets, I really hated them as a kid, but roasting them makes them so delicious and I’m sure the feta cheese is all I’d need to get on board anyways!
Everything’s better with feta! That’s what I always say… But truthfully, roasting renders them sweet enough to eat without anything! Hope you like them! Thanks, Kari! 🙂
I completely agree! I adore beets and think it’s such a shame that they are under-rated! These are so gorgeous and I love the balsamic and feta!
It’s some nice flavors! Thanks, Kelly! 🙂
I love beets. I’ve never tried them with feta and balsamic though. Sounds easy and wonderful. Cheers, Annie.
It is easy and wonderful! Thanks, dear! Cheers!
I always hated beats when I was growing up…I need to give them more of a chance! This recipe seems the perfect one to start with :). Pinned!
Awh! Let me know if you try them…I’d love to know what you think! Thanks, dear!
I have such a fear of beets, ever since I tried some canned ones as a kid and hated them. But…I have to admit I am wooed by your photos, and if I’m going to trust anyone’s judgment, it’s yours. I will pin this and give it a try when I get the courage. 🙂
Oh noooo! I get it…I used to be afraid of chili but now I love it! Let me know if you find the courage! ha! I believe in you, my friend! 🙂
My hand is totally raised! Beetroot is most definitely under-rated. Such a shame because it is gorgeous! Lucky for all of us, we have YOU to correct that problem! This dish is beautiful, Annie and I’ll bet it tastes even better than it looks! Loving the pungent feta with the acidic balsamic and deliciously roasted beetroot, girlfriend! My mouth is watering just thinking about the flavors! Pinned!
Side Note- So glad you had fun in Boston! I love when you talk about your children! Plus Im still hoping one day you will want to adopt a 32 year old 🙂 Cheers, my dear! XO
It is a shame! They’re so good – dressed or not…Thanks for the pin, my dear! And thanks for your sweet sweet words! xo 🙂
Aren’t beets such a pretty color, Annie. I love beets in a salad – and roasting is the way to go. Love how simply you’ve dressed these with just a bit of balsamic and feta – delicious.
Oh yes – so so pretty! And so delicious! Thanks, hon!
Completely agree — totally underrated! And absolutely worth the time to roast to perfection – this sounds delicious, love the feta and balsamic combination with the beets! And as always, love your photography, Annie!
Awh! Thanks for your sweet words, my friend! 🙂
Totally agree, the beet is completely underrated! Personally, I adore them! Their earthy taste, the gorgeous color, these would definitely make for a phenomenal Thanksgiving side – I can’t believe I never thought of serving them! And I love the feta you’ve added too!
Such a pretty complement to the other rich colors and flavors on the plate! Thanks, my dear!
Beet still my heart! Girl, you know I’m totally on board with this! Beets are totally underrated and unappreciated! Roasted is the best way to go. I actually grew my own this year and they were amazing! It sounds like Boston was a great trip and so glad you got to spend some time with Luc!
Oh yessss…I know you like your beets! I want a garden! Thank you, my dear!
Agreed, Beetroot is soooo under rated. I always see beets as a luxury vegetable, they are deliciously earthy and sweet and the color is magnificent. Your pairing them with balsamic and feta is perfection. Take care.
Soooo under-rated! Poor thing! People have got to start paying attention! It’s like candy…with an earthy flair! I don’t know…is that helping its cause? I hope so! Thanks, dear! Beet-Eaters-Unite! 🙂
Love this! So simple and flavourful! Plus, the colour is gorgeous 🙂
Thank you very much, Dawn! So happy you stopped by! 🙂
No doubt, like candy and I’d be picking beets out too, over others. One of my favorite parts about beets is their greens. They have such a mild, yet distinct flavor. I love packing them into a green smoothie! I pickled beets for the first time this year and they were so good… like you said, so sweet and enjoyable. Love the feta and balsamic in your recipe, Annie. Underrated, yes, but oh my… such a delight!
I’ve yet to prepare anything with their greens, but that’s next! My hubby loves pickled beets and turnips…I bet they were awesome. You know, it’s a very simple recipe – but sometimes – they’re the best! Thank you, my dear! 🙂
Beautiful! I love the perfect simplicity of this recipe!
Thank you so much, Kathy! 🙂
I’m with you 100% Beets have shoved aside for kale, for butternut squash, for Swiss chard, but just look how well the little guys photograph. They are naturals and for eating too. I think they’ve been shoved aside by other veggies because they steal the show. Great post — a reminder to pick up some beetroots today. Buona giornata!
Hahahah! I think you’re right Marisa…they certainly do steal the show! The others are just going to have to get over it! 😉 Thanks, friend!
I love beets but never think to make them! This feta and balsamic version sounds just perfect! I think this would become a favorite in my house!
I know right…they’re not the first thing we think of..but we need to get better about that! haha! They are so good! Thanks, Gayle! 🙂
I agree!! It’s under-rated..such a delicious veggie though and totally neglected! love the addition of balsamic vinegar here Annie!
They’re very pleasing, aren’t they?! So sweet and delicious! Thanks, Manali! 🙂