Roasted Beets with Feta
Cooking dinner during the week, after a long day at work is hard. No one really wants to do it, but as eating out or ordering in every night is not an option (financially and healthwise) it has to be done. Quick and easy recipes are definitely a must Monday through Friday. Who has time to cook something extravagant on a Wednesday night? Certainly not me. That’s what the weekends are here for, right? Anyway, roasting veggies in the oven is a great idea here. While you can roast pretty much all veggies, some are tricky (looking at you, sweet potatoes!) and others are super easy. Like beets!
Can’t Beet That
Sorry, that one was lame, I know. Did you roll your eyes? Anyway, beets are really hard to beat when it comes to health benefits. They are very rich in nutrients, vitamins and minerals – so rich that they are included in the treatments of all kinds of health problems, like kidney disorders and heart diseases. And they taste great. I may or may not have mentioned this in my other post about the red root vegetable, the green salad with beets and mango recipe. I still stand by what I said, I love what beets taste like, especially with…
It is seriously the best. I’m obsessed with it. If it’s a good one, that is. Made with sheep or goat milk, so it has that special taste and is soft. I once bought one of those pre-crumbled ones, and it was not a great experience. It didn’t really taste like feta cheese, just like some weird dried out cottage cheese. If you have the chance, by your feta by the block – it’s definitely worth it. It’s so creamy! Crumbled up and sprinkled on top of the beets and onions it releases its flavor and browns perfectly.
I highly recommend eating this with a few slices of whole wheat bread. We’ve also eaten it without to cut the amount of carbs but it tasted like something is missing. A little bit of crunch and something to fill you up. If you don’t wanna go down that road, try adding walnuts!
5 minPrep Time
20 minCook Time
25 minTotal Time
- 4 beets, pre-cooked
- 2 red onions
- 2 shallots
- 1 clove garlic
- 2 tbs dried oregano
- 2 sprigs rosemary
- 3 tbs white balsamic vinegar
- salt and pepper, to taste
- 100 g/ 4 oz feta cheese, crumbled
- whole wheat bread
- Preheat oven to 200°C/390°F
- Chop up the beets into small wedges. Proceed with the red onions and shallots.
- Cut garlic into very small pieces.
- Transfer veggies to a roasting pan. Season with oregano, rosemary, salt and pepper.
- Add balsamic vinegar and mix until everything is coated.
- Sprinkle with crumbled feta cheese.
- Roast in oven for 20 minutes or until feta is golden brown.
- Serve with warm whole wheat bread. Enjoy!