Roasted Beets with Feta and Orange Vinaigrette
Adapted from the "Complete Outdoor Living Cookbook" recipe.
Ingredients
Beets
- 2 lbs beets washed and trimmed, leaving 1" of the stems attached
- 1/4 cup toasted pecans
- 4 oz feta cheese crumbled
- 1 Tbsp. chives fresh, chopped chives
Vinaigrette
- 2 Tbsp. orange juice or 5 drops orange essential oil
- 1 tsp Dijon mustard
- 2 Tbsp. balsamic vinegar or more, depending on your tastes
- 2 Tbsp. olive oil
- salt & freshly ground pepper to taste
Instructions
Prepare Beets
- Place beets in a roasting pan with a little water at the bottom. Cover and roast at 425 degrees F until fork tender, about 35 to 40 minutes.
- Remove beets from oven, let cook for a few minutes, and place beets in cold water. Once beets are cooled, you can easily remove the stems and skins.
- Cut beets into bite-sized pieces. Chill.
Prepare Vinaigrette
- Combine vinegar, orange juice or essential oil, olive oil, Dijon mustard, salt, and pepper.
- Whisk together or use an immersion blender to combine.
Serve Roasted Beets
- Toss beets and vinaigrette together. Refrigerate until ready to serve. (This can be done the day before if you'd like.)
- When you're ready to serve, add feta, pecans, and chives. Toss and serve chilled or at room temperature.