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
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.