This recipe is another one of my husband’s favorites. We love beets and feta cheese, so putting them together was a no-brainer.
The one thing I want to point out about this recipe is that I have tried roasting the beets without the skin (because I thought it would be easier to peel them before they were cooked, instead of after). And while peeling is easier and less messy, I thought they were never going to cook all the way through. For some reason, the skins need to be on when they roast, or it takes forever. I really can’t tell you how much longer, because I lost track of just how long they were in the oven. The skin comes off really easy anyway.
Also, beets come in many varying sizes, so you may have to adjust the roasting time accordingly. I test them by piercing them with a fork to make sure they are cooked all the way through. If they are small, I would check them after about 45 minutes. That being said, I don’t think you can overcook them using this method.
These are the ingredients you will need.
These are the beets before roasting.
These are the beets after roasting.
These are the beets after being peeled.
This is the dressing before being whisked.
This is the dressing after being whisked.
These are the beets in the dressing.
This is the finished product. Aren’t they pretty!?