Roasted Beets with Dijon and Feta

February 19, 2010

All I remembered about beets were the canned kind that my mother would occasionally serve plain.  After that, I didn’t give beets a second thought until a few years ago.  Then we stopped at my favorite produce stand and I couldn’t resist the big, beautiful bunches of fresh beets.  I bought a couple of bunches with no idea what I’d do with them.  I found this recipe at Epicurious and adapted it into this dish.  The combination of earthy beets and tangy cheese and mustard is one that even my kids like.

  • Fresh Beets, 4 or 5 depending on the size
  • Yellow Onion
  • Feta Cheese, about 1/3 cup crumbled
  • Dijon Mustard, the grainy stuff, 2 to 3 tablespoons
  • Olive Oil
  • Balsamic Vinegar, 2 tablespoons
  • Salt/Pepper

Trim the beets and peel them.  I try to peel them under running water so they don’t completely stain my hands.Cut them into quarters.Arrange them on a baking pan and roast at 375 degrees for about 45 minutes, or until they’re tender when you poke them with a fork.Meanwhile, combine the feta, mustard, vinegar and salt/pepper to taste.  Whisk it together and set it aside.Slice the onion into thin rings.  Heat a little olive oil over medium to medium-high heat and cook the onions, stirring occasionally, until they begin to brown.When the beets are tender, add them to the pan with the onion and cook for another couple of minutes.Toss everything together.Serve warm.

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{ 13 comments… read them below or add one }

1 DailyChef February 19, 2010 at 11:33 am

Wow, this sounds so good. Beets + cheese + mustard = yummmm. I am definitely going to try this soon!


2 Lynn February 19, 2010 at 11:13 am

OMG! I can’t wait to try these! I love fresh beets but have never had a recipe for them – thanks!


3 M. February 19, 2010 at 1:52 pm

I love anything with beets!!!
this recipe looks delicious.


4 Lisa February 19, 2010 at 1:56 pm

Sounds and looks perfect. I adore beets and feta and will be trying this combination. Thanks!


5 Arty February 19, 2010 at 4:06 pm

Nice stove.


6 Kaitlin February 20, 2010 at 4:35 pm

I just made this to go with dinner tonight. It’s delicious! Great recipe – thanks for sharing!


7 Karen Bove February 20, 2010 at 10:57 pm

I’m glad you enjoyed them. I just picked up a big bunch of fresh beets so I’ll be doing them again soon.


8 Kevin February 21, 2010 at 11:37 am

What a great way to serve beets!


9 Roberta Vanborg Thatcher March 2, 2010 at 9:31 pm

OMG~ a friend told me about your site. She let me taste this at (roasted beets with feta) her house tonight Loved it! I didn’t have the beets in the house, so I did everything and tossed the feta onion dressing on crisp romaine with English Cucs and red pepper. Yumm…


10 Karen Bove March 2, 2010 at 9:48 pm

I’m glad you liked it! Your combo sounds divine.


11 katy April 7, 2012 at 1:02 am

I’m trying this for pat of our Easter menu. You have down balsamic vinegar but in the picture you have white balsamic vinegar, does it matter? And how many does your recipe serve? Can’t wait to try it!!!


12 karenbove April 7, 2012 at 8:55 am

The vinegar doesn’t matter a whole lot. I probably used white because it’s what I had in the pantry. Either way is fine. As far as servings, I generally estimate one beet per serving depending on their size. I hope you enjoy it!


13 Cait October 29, 2012 at 1:24 pm

This looks delicious and we have all of the ingredients on hand! Will be trying this tonight for a pot luck using beets from the garden and our own sheep’s milk feta. You can roast the beets skin-on, and then slip it off after – easy as pie and not as messy!


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