Beet And Feta Tart Recipes
ROASTED BEETS WITH FETA
This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.
Provided by Shandeen Gemanis
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g
ROASTED BEETS WITH FETA
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
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.
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- Preheat oven to 375°F. Wash the beets in cold water to remove any dirt and trim off the top and bottom. Set one small beet aside to shave raw (optional), and lay the rest of the beets on a large sheet of aluminum foil. Wrap the beets in the foil to seal them in, then place the foil on a baking sheet and bake until the beets are tender and easily pierced with a paring knife, 45 minutes to 1 hour. Let the beets cool until you can handle them, then use a paper towel or the back of a spoon to rub the skins off.
- Slice the roasted beets into thin rounds and add them to bowl. Add in the olive oil and vinegar, and a pinch of salt and pepper and toss gently to coat. The beets can be roasted and marinated up to a day ahead. If using, peel the raw beet and, using a mandolin or sharp knife, shave rounds as thinly as possible and set them aside.
- While the beets are roasting, make the whipped feta. Crumble the feta into the bowl of a food processor and add the cream cheese, garlic and lemon zest. Puree, scraping down the sides as needed, until the feta is very creamy and smooth, about 2-3 minutes. Transfer to a bowl and stir in 2 tablespoons of the chives and a little black pepper. The whipped feta will keep in an airtight container in the refrigerator for up to 3 days.
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