Description
This Roasted Beetroot with Feta and Balsamic Vinegar recipe is a delightful combination of earthy, sweet beets, tangy feta cheese, and a drizzle of balsamic vinegar. Perfect as a side dish or a light meal.
Ingredients
Scale
Ingredients:
- 10 beetroots
- A nice drizzle of balsamic vinegar
- Kosher salt
- Cracked black pepper
- Feta cheese
Instructions
- Preheat the oven: Preheat the oven to 425 F.
- Prepare the beetroot: Rinse the beetroots under cold running water and pat dry. Cut away the leaves, leaving about 1/2 inch of stalk.
- Roast the beetroots: Place 2-3 beetroots in foil packets, ensuring they are completely covered. Put the foil packets in a roasting pan and bake for 45 minutes to 1 hour until fork tender.
- Cool and peel: Let the beetroots cool slightly, then peel off the skin using a paper towel or knife. Cut into bite-sized pieces and place in a bowl.
- Season and serve: Drizzle the beetroots with balsamic vinegar, salt, pepper, and feta cheese. Toss gently to combine. Serve at room temperature or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
