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Roasted Beets

Prep:  15 minutes

Cook: 45 minutes


4-6 servings



6-8 medium sized beets peeled and trimmed

¼ cup minced shallots

¼ cup minced garlic

2 tablespoons minced fresh parsley

¼ cup extra-virgin olive oil

1/2 cup balsamic vinegar

Salt and pepper to taste

¼ cup crumbled feta cheese

1 teaspoon grated orange zest



Preheat oven to 400°F.


Whisk together shallots, garlic, parsley, olive oil, balsamic vinegar in a bowl until blended; season to taste with salt and pepper.

Place each beet individually in aluminum foil and pour the above dressing over each beet. You will use the remainder of the dressing at the end. 


Wrap the individual beets and place onto a baking sheet.


Roast for 45 minutes to 1 hour (until beets are tender and cooked).


Remove beets from the oven. Unwrap each beet and allow to cool.


After the beets have cooled, cut the beets into bite-sized cube pieces.


Place beets in a serving bowl. Pour the remainder of the dressing over the beets and sprinkle with feta cheese. Garnish with a little orange zest to serve.


Substitute white wine vinegar for balsamic vinegar when preparing this recipe with golden beets. 

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