Roasted Beets with Feta Cheese
Clean and peel the beets. Cut into 1-inch chunks.
Toss the beets with a generous amount of balsamic vinaigrette.
Wrap the beets in a large bunch in foil. (I didn't do this, and I thought my beets were a little on the dry side. I'm going to do it the next time to prevent that.)
Roast the beets at 375 for 30 to 60 minutes, until tender. (My smaller pieces were done in 30 minutes, but the bigger pieces weren't done until about 60 minutes.)
While the beets are still hot, toss them with some additional vinaigrette and the feta cheese.
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