Roasted Beets with Feta and Balsamic

Share on FacebookGoogle+Pin on PinterestEmail to someone

I love beets! My very favorite way to eat them is to simply roast them. I found some really lovely golden and red beets at the grocery store and couldn’t resist getting them. I made them and ate them for lunch.

Roasted beets

Pairing beets with a cheese is awesome. The cheese gives it a little saltiness and creaminess. My favorites are goat cheese or feta cheese. Then pair it with the sweet and sassy balsamic and… What can I say? LOVE.

These roasted beets are really simple to make.

Trim and peel your beets. Slice them in 1/4″ slices. Place them on a square of aluminum foil. (If you are using golden and red beets, I would prepare, package and bake them separately so that the red beets don’t bleed their color into the golden beets.)

Roasted Beets

Drizzle with olive oil

Roasted Beets

Sprinkle with salt. Then toss to make sure they are all well coated.

Roasted Beets

Make a tin foil packet by folding the foil together. And creasing the top.Roasted Beets

Then folding and creasing the edges.

Roasted Beets

Pop them in the oven. While the beets roast you can make your balsamic reduction.

Bring the vinegar to a slow simmer in a small saucepan. Be careful, because it can burn easily.

Simmer until you can pull a spoon or spatula through the vinegar and it leaves a trail. The trail should fill back in slowly. This takes about 5 minutes.

Roasted Beets

Remove the beets from the oven, and let them cool for a little bit. Then sprinkle on the feta and drizzle with balsamic reduction.

Roasted Beets


Roasted Beets with Feta and Basalmic

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 3-4

Roasted Beets with Feta and Basalmic


  • 1 pound beets (golden, red or both)
  • 1 tablespoon olive oil
  • about 1/2 teaspoon kosher salt
  • 1/3 cup balsamic vinegar
  • 1/3 cup crumbled feta cheese


  1. Heat oven to 400
  2. Trim and peel beets, cut into 1/4" slices.
  3. Drizzle with olive oil and sprinkle with salt. Toss until all the beets are well coated.
  4. Cover the beets in a tin foil packet. (Make two packets if you are using golden and red beets, otherwise the red beets will bleed into the golden beets.)
  5. Bake for approximately 30-40 minutes or until the beets are tender, but not mushy.
  6. Meanwhile place the vinegar in a small saucepan. Bring to a slow simmer. Simmer until the vinegar is reduced in half or when a spoon dragged through it leaves a path that fills back in slowly. Watch it very carefully, because it will burn easily. Takes about 5-10 minutes
  7. Remove the beets from the oven and let them cool for 15 minutes. Sprinkle them with feta cheese and drizzle with the balsamic reduction.


Share on FacebookGoogle+Pin on PinterestEmail to someone


  1. Melanie Randall says

    Yep. Just another way to prove I am not dad’s kid. Good thing I have his eyebrows and teeth or else I would be convinced I was adopted for sure.

  2. says

    This may be kind of shocking, but I’ve never really eaten beets, especially roasted ones. I keep seeing them around on the internet and in magazines though. And after finding your delicious recipe I think I may need to change my lack of experience. :)

    • AnitaAnita says

      I really love them! You should totally try them, but they aren’t some people’s favorite. You will only know if you try, right?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>