You can either roast beets whole or cubed, but roasting whole tends to take up to 90 minutes so I chose to peel and cut my beets before placing them in the oven. Roasted beets have this inherent sweetness that’s cut with the bright lemon flavor and salty feta. It’s a great simple starter with amazing vibrant colors.
Roasted Beets with Feta and Lemon
Serves 4 as an appetizer
Total Time: 45 minutes
• 3 large beets, tops and roots removed*, peeled and cut into cubes or wedges
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lemon, zest and juice
• 1/4 cup feta cheese, crumbled or cubed
Preheat oven to 400 degrees. Toss beets, olive oil, salt and pepper on a baking sheet lined with aluminum foil. Roast for 40 minutes or until the beets are tender, shaking the pan at 20 minutes. Remove from oven and top with crumbled feta and a lemon juice and perhaps an extra drizzle of olive oil.
*Save the stems and leaves! Wash them well and rough chop them in bite size pieces. Saute with 1/2 tablespoon olive oil, 1 tablespoon butter, salt and pepper.