Description
This Roasted Beetroot with Feta and Balsamic Vinegar recipe is a delightful combination of earthy roasted beets, tangy feta cheese, and a sweet balsamic drizzle. A simple yet elegant dish perfect for any occasion.
Ingredients
Scale
Ingredients:
- 10 beetroots
- A nice drizzle of balsamic vinegar
- Kosher salt
- Cracked black pepper
- Feta cheese
Instructions
- Preheat the oven to 425 F. Rinse the beetroot under cold running water and pat dry with a paper towel.
- Cut away the leaves, leaving about 1/2 inch of stalk.
- Place 2 – 3 beetroots in a large enough piece of tinfoil to completely cover them.
- Place foil packets in a large roasting pan.
- Bake for 45 minutes to 1 hour, until the beetroots are fork tender but not overly soft.
- Remove from oven and let cool slightly.
- Rub the skin and root away using a paper towel or peel the skin away using a knife.
- Cut beetroots into bite-sized pieces and deliver them to a large bowl.
- Drizzle with balsamic vinegar, salt, pepper, and feta, to taste.
- Serve at room temperature or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg
