Roasted Beet Feta Walnut Topped Crostini Food

ROASTED BEETS WITH FETA

Steps:

• Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

ROASTED BEETS WITH FETA

Steps:

• Preheat 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. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together 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 vinaigrette over the beets, and sprinkle with feta cheese before serving.

ROASTED BEET RELISH WITH FETA ON CROSTINI

Steps:

• Preheat oven to 375 degrees.
• Wash and dry beets well. Rub with 2 tablespoons of olive oil.
• Place on a baking sheet and roast until they are fork-tender, about 45-1 hour.
• Allow the beets to cool and peel. Finely dice the beets.
• Place the beets in a bowl.
• In a small bowl, whisk the vinegar, remaining oil, garlic, capers, and honey and combine.
• Pour the dressing on top of the beets and stir to combine.
• Place a thin slice of feta on the each grilled Crostini and add the beet relish.
• Sprinkle crostini with shallots and chives and serve immediately.
• Crostini.
• Heat a grill pan or broiler.
• Brush both sides of the bread slices with olive oil.
• Place on a baking sheet and place under the broiler until dark brown on both sides.
• Or place on a grill pan until dark brown on both sides.