roasted beets with feta cheese
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Roasted beets and goat cheese salad

This can be a simple starter course. Roast the beets ahead of time, then toss together just before serving.

  • 4 fresh beets
  • 1 tsp olive oil

Scrub and trim beets, leaving about an inch of stems. Sprinkle with olive oil. Wrap in aluminum foil. Roast on a rimmed baking sheet until tender at 400°F. About 1 hour 15 minutes.

Allow roasted beets to cool to room temperature.

  • Roasted, peeled beets (above)
  • 2 tsp olive oil
  • 1 Tbsp balsamic vinegar
  • salt
  • pepper

Peel and trim beets, discarding peels and stems. If the beets are done, the skin will slip right off with just a little encouragement from a knife.

Cut beets into eighths and place in a bowl. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper to taste. Toss.

  • 4 oz Feta cheese, crumbled

Mound eight wedges of beet on a plate and sprinkle with Feta cheese. Serve as a first course.

Alternately, the Feta cheese can be tossed with the beets, but the beet juice will color the cheese red. If you like the contrast of the white cheese with the red beets, sprinkle the cheese on top when you plate the beets.

Servings: 4

Credits: Adapted from a recipe in the Los Angeles Times