Roasted Beets with Feta

Before Katie and I joined the CSA a few years ago, I had never eaten beets. There were definitely other items that were a first for me that summer, but beets stand out just because they don't seem very appetizing to me. I know many people love beets, and I mean no offense, but they just don't look like they'd be any good. But I'm game for trying new things, and I can't stand for anything to go to waste, so we did our best to eat our beets. This is the recipe that we use for our beets.

Ingredients

* 4 beets, trimmed, leaving 1 inch of stems attached
* 1/4 cup minced shallot
* 2 tablespoons minced fresh parsley
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon balsamic vinegar
* 1 tablespoon red wine vinegar
* salt and pepper to taste
* 1/4 to 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.



I can't say that I now love beets, and I don't really ever crave them, but they're pretty good every once in a while. How do you like your beets?