Roasted Beets With Caramelized Onions and Feta |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is an amazing recipe for fresh beets, if you don't have any fresh beets you can substitute two 15-ounce cans drained small whole beets, halved or if they are large then quarter them, but I have to say that fresh beets are better! - for the fresh beets you can boil them or I prefer to roast them in the oven in foil in a 400°F oven for about 30 minutes or until just fork-tender - this is just as delicious cold as it is served hot! - prep time does not include roasting the beets and cooking the onions. Ingredients:
2 tablespoons cider vinegar |
2 teaspoons coarse dijon mustard |
1 teaspoon salt (or to taste) |
black pepper (lots of black pepper!) |
3 tablespoons olive oil |
1 lb yellow sweet onion (quartered lengthwise then cut into about 1-inch pieces) |
1 teaspoon sugar |
15 whole fresh small beets, peeled (roasted or boiled, or use as many beets as you wish) |
4 ounces crumbled feta cheese (or to taste) |
toasted walnuts (optional) |
Directions:
1. Quarter the beets if they are large, if they are small then just cut in half.
2. In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
3. In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
4. In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
5. Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
6. Sprinkle with toasted walnuts if desired.
7. Delicious!
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