Since my spouse is sensitive to MSG, which is present in most onion soup mixes, I needed a dip and created this one using materials I already had on hand. If desired, garnish with freshly chopped chives or green onion tips.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 4 beets, trimmed, leaving 1 inch of stems attached
- ¼ 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
- ¼ cup crumbled feta cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil and place onto a baking sheet.
- Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.
- While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
- Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.
- Green onions or chives may be substituted for the shallot if you prefer.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 243 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t have any shallots, so I took the recipe submitter’s suggestion and used green onions. I never buy red beets anymore, golden beets are just so much sweeter, so that’s what I used. This is the type of salad that I would expect to be served at a really nice restaurant, it’s definitely upscale. The mildly tangy dressing gives balance to the sweet beets and creamy feta. Enjoyed for lunch today, served on a bed of lettuce and with some garlic and chive pita chips that I bought at Aldi. Wouldn’t hesitate to serve this to company, excellent!
Doubled quantities except the red wine vinegar. After peeling and slicing the beets, drizzled with the first 1T Balsamic, 1T OO, and 1T RWV. Roasted at 360° 7 minutes uncovered. Stirred, then drizzled 1T additional Balsamic vinegar. Roasted for another 7 minutes at 360°. The beets absorbed all the liquid. Mixed the last 1T Balsamic and 1T OO with chopped chives and parsley, then added arugula. Used arugula as base for beets on tray. Topped beets with feta and halved gooseberries . Excellent!
We love this dish. Perfect every time!
I peeled then cubed the beets (I only had two large ones), tossed them with oil and a bit of garlic then roasted them for about 1/2 hour…left the rest the same…turned out great!
Loved it! I love red beets and feta, and made this exactly as the recipe called, only substituted dry parsley as I did not have fresh. I did read reviews on the baking time of beets and allowed for that, thank you for sharing YUMMY
This is the nicest beetroot recipe I’ve come across. The beeyeoot needed considerably longer cooking time than stated but that’s fine. I used spring onion instead shallots.
Excellent recipe! Lots of flavor and so easy to make as long as you have an hour to bake. I didn’t change anything in the recipe.
My family did not care for this and we love beets and feta.
My beets were quite large so they took more time. I’m thinking about curbing and really roasting them next time ( yes there will definitely be a next time!). The flavors are excellent. I used minced green onion and some garlic instead of shallot since there was no way i would go to the store for just shallot! Thanks for this recipe.
It was complimented by our dinner guests when we served it on a bed of fresh spinach leaves as a starter. Instead of individually wrapping beets in foil, I toasted them together in a covered roasting pan. The dressing was just right and didn’t overpower the delicate flavour of the beets. Will do this again.
The best beets I have ever had!! And I enjoy beets made in many different ways. The balsamic and feta just work so well together with beets.
I’ve made this several times and love it. I just always have large beets in my store that are usually very dirty. So I peel, cut into bite size pieces and roast until tender (about 20 minutes at 375). I use 3 large beets. Then when almost cooled I add the dressing and feta. My whole family of 5 love it.
This is such a yummy dish! I used only green onion, some chives and only balsamic vinegar since it was all I had on hand. I never expected it to taste as delicious as it did! Hubby and I are making it a staple in our menus!
So good and easy to make!
Delicious! We are addicted. I like to double the dressing serve it with lettuce as a more robust salad.
This is absolutely delicious! I made with fresh boiled beets, fresh from the garden chives and omitted the parsley (only because I did not have fresh on hand). No matter the omission – this is a subtle dressing that allows the beet to shine through. Bravo!
Excellent flavour. I didn’t have any wine for the sauce or feta cheese to sprinkle on top, but it was still delicious. Heated up and was just as good on Day 2.
Christmas/Thanksgiving leftover tip: mix this beet salad with some cranberry sauce and wow! A tasty twist for your leftover lunch.
Excellent salad recipe that was a hit at Thanksgiving even with people who normally avoid beets! I used goat cheese instead and mixed into a bed of spring greens and baby arugula. This will be my go-to salad dressing at home-simple and delicious and healthy!
This recipe is the bomb! It’s currently late November and I still have beets sitting in my garden. Thought this would be a great way to use them. Turns out it was an AMAZING way to use them. I had a lot of little ones so I wrapped those together in a single packet, and the big beets as singles. Pretty simple. Followed the recipe exactly. Will definitely do this again!
For someone that doesn’t really like beets, this was good.