- 4 beets, trimmed, leaving 1 inch of stems attached
- 1/4 cup minced shallot
- 2 tablespoons minced fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese
Preheat the oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place it onto a baking sheet.
Bake the beets in a preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once they are done, remove them from the oven, and allow them to cool until you can handle them. Peel the beets, and cut them into 1/4 inch slices.
While the beets are roasting, whisk together the shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour the vinaigrette over the beets, and sprinkle them with feta cheese before serving.
- Yields: 4 servings
- Preparation Time: 1 hour and 15 minutes
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