Roasted Beets With Caramelized Onions and Feta

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Total Time
35 mins
20 mins

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.

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  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!
Most Helpful

5 5

If you like beets...this recipe will rock you! I did add one garlic. Did not have the walnuts but would consider putting them on next time! Thanks Kitten for another winner!!!

5 5

We loved this way to prepare roasted beets! I used really good cider vinegar from Williams-Sonoma given to me as a gift and a nice Greek feta from the neighborhood deli. I'm putting this in my keeper file as I loved it! Thanks for posting!

5 5

Oh wow! This was an amazing summer side dish! I purchased a bunch of beets and organic feta at our local farmers market and this recipe was PERFECT! The only substitution i had to make was using rice vinegar in place of cider vinegar. The sweetness of the beets and carmelized onion paired perfectly with the salty feta. YUM!