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.
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.)
Drizzle with olive oil
Sprinkle with salt. Then toss to make sure they are all well coated.
Make a tin foil packet by folding the foil together. And creasing the top.
Then folding and creasing the edges.
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.
Remove the beets from the oven, and let them cool for a little bit. Then sprinkle on the feta and drizzle with balsamic reduction.