Roasted Beets With Feta

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Simple and delicious! Even my husband, who has never liked anything but pickled beets, and my 4 year old loved it!

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Yummy but I think it has a bit too much scallion in it, I used half the listed amound and found it more than enough. And I find the best way to roast beets is to cut them in half from top to bottom, drizzle with mild olive oil, sprinkle with salad, roll around to cover with the oil and then make sure they are cut side down. Roast in 400 degree oven until fork soft, cool and peel. Putting them cut side down in the uncovered metal pan helps them absorb heat and cook much faster without drying out the cut side.

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Easy to do. Followed the recipe but did not measure exactly. Feta is excellent with the beets. Onion another layer of taste. Will definitely make again.

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Delicious!

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Most roasted beet recipes call for roasting in the skin inside foil, then cooling and removing skin. This method is SO much better. It's so easy to peel the raw beets, tastes fabulous and they're ready to serve right out of the oven. Yum

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These are lovely and light, especially pared with arugula for a salad.

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I can't believe I like beets: I have never cared for them before, I have tried shredded beets in smoothies, etc, but this is wonderful.

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This was a delicious side dish that my entire family enjoyed. I have three kids, all under ten, and they gobbled it up! For our purposes, presentation isn't very important. If I were serving it for a dinner party, I would be careful to sprinkle the feta on top just before serving. Once it gets stirred in, it's pink along with everything else touched by the beets. The sweet/salt is a delightful combination. It's great at room temperature or cold, which makes it versatile and yummy left over.

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All 6 of us gave this 5 stars! The tanginess of the feta is a nice compliment to the sweet roasted beets and the lemon is just enough to make it pop. This will be a addition to our menu.

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Just delightful. And even more flavorful after a day or two. I advise two things: First, openly oven roast your beets as the recipe states, rather than in foil or other cooking methods. It provides much flavor for the dish. Second, careful with your salt. Once I added the salty feta, the dish was a little too salty, but still delicious. The next day it made a wonderful salad- served it atop baby spinach, tossed in some pine nuts & scallions, and drizzled on a raspberry vinaigrette. Mmm...