Roasted Beets With Citrus Feta And Walnuts Food

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 BEETS WITH CITRUS

Steps:

• Preheat the oven to 400°F.
• Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
• Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
• Slice the beets into 1" wedges or chunks and place them in a bowl. If you're using red and yellow beets, place each color into separate bowls so the red beets don't stain the yellow beets.
• Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
• Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
• Serve on a platter with the orange segments, watercress, and citrus curls.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

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 BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

ROASTED BEET, FETA & WALNUT-TOPPED CROSTINI

Steps:

• Combine beets, nuts and dressing.
• Mix cream cheese, feta and lemon zest until blended; spread onto toast slices.
• Top with beet mixture and arugula.