Roasted Beets with Feta

Recipe adapted from AllRecipes.com

Personal Note: I think Beets are the most beautiful veggie. They’re PURPLE! And the Smiths’ graduated from ACU (purple/white purple/white fight fight fight!), we also enjoy purple. Do not be afraid of the beet, yes they get your hands all purply, but with a little soap and water that can be remedied.

Plan of Attack:

1. Roast Beets

2. Make marinade

3. Cool Beets

4. Mix marinade and beets

Ingredients for 4:

4 beets, trimmed, leaving 1 inch of stem attached

¼ C minced shallots (or green onion)

2 Tbsp minced fresh parsley

2 Tbsp Olive oil

1 Tbsp balsamic vinegar

1 Tbsp red wine vinegar

Salt and pepper to taste

¼ C crumbled feta cheese

Instructions:

1. Preheat oven to 400 degrees. Wrap each beet in foil and place on baking sheet
2. Bake for 45-1 hour or until forkable. Once done, remove from oven and allow to cool. When you can handle them, remove the skin and cut into thin slices
3. While beets roast, mix together shallots (or green onions), olive oil, balsamic vinegar and red wine vinegar. Season with salt and pepper
4. Place beets in a bowl and cover with vinaigrette, toss gently to coat then top with feta
5. Enjoy!

Nutritional Info, per serving:

149 calories

10.3 g total fat

14 mg Cholesterol

340mg sodium

11.1g Carbohydrates

2.4 g fiber

3.9g protein