Beets with Feta and Dill
- 1 ¼ lbs. beets, evenly sized
- 2 shallots, or ½ of a red onion, chopped
- 1 tsp. sugar (optional)
- Salt (to taste)
- 1 Tbs. balsamic vinegar
- Juice of ½ a lemon
- 1 Tbs. olive oil
- 1-2 Tbs. chopped fresh dill (optional)
- 3 oz. crumbled feta or goat cheese
Note: Cooking and peeling the beets can be done a day or so ahead of time. Keep prepped beets in the fridge until ready to complete the recipe.
Cut off beet greens – leave 1 inch of stem intact. Place unpeeled beets in baking dish just large enough to hold them. Pour water into pan to depth of
1 inch. Cover pan with tin foil or lid and put in cold oven. Heat to 375 degrees. Roast beets, adding water to maintain original level, until tender and pierced easily with a fork (40 minutes to 1 ½ hours, depending on the size of the beets).
Remove beets from pan and let cool until easy to handle, but still warm (about 10 minutes). Peel the beets, using a paring knife if necessary. Remove stems and cut beets into bite-sized wedges.
Place beet wedges in bowl, add chopped shallots, and toss to combine. In a small bowl, whisk sugar (if using), salt to taste, vinegar, lemon juice, olive oil and dill (optional). Pour mixture over beets and toss to combine.
Sprinkle crumbled cheese on top, stir, and serve warm or at room temperature.
Recipe: Adapted from unknown source