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    You are in: Home / Recipes / Roasted Chioggia Beets With Feta Recipe
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    Roasted Chioggia Beets With Feta

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    dicentra's Note:

    Food & Wine. You want creamy, not salty, feta for this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°. In a medium bowl, whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
    2. 2
      Whisk in the grapeseed oil until emulsified.
    3. 3
      Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter.
    4. 4
      Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife.
    5. 5
      Let cool slightly.
    6. 6
      Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours.
    7. 7
      To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing.
    8. 8
      Garnish with the greens and serve.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Chioggia Beets With Feta

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 318.9
     
    Calories from Fat 207
    65%
    Total Fat 23.0 g
    35%
    Saturated Fat 7.6 g
    38%
    Cholesterol 34.3 mg
    11%
    Sodium 413.6 mg
    17%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 22.1 g
    88%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    raspberry vinegar

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