Roasted Beets with Feta and Dill

  I just have a simple side dish to share with you today.  I wrote about beets in my column for our local paper and this was the recipes that went with it.  It’s not too spectacular, but it tastes amazing.  Really, I could eat this for an entire meal.  In fact,  I think this would be awesome with a small amount of cooked wheat berries(and of course the beets chopped into bite sized pieces instead of sliced), and then it probably would be filling enough to be a meal.  I think I may try that with some more beets I have waiting in my fridge 🙂

Surprisingly enough, my kids actually loved this!  I don’t even know why that surprises me anymore.  Even if you think your kids might not like something, or might not appreciate the flavors, encourage them try it.  You never know when they’ll love something 🙂

How do you enjoy beets?  If you have kids, do they like beets?

I don’t know about you, but I’m excited for this weekend to be here!  Have a great one!

 

[print_this]Roasted Beets with Feta and Dill
serves 4

• 8-10 small – medium sized beets
• 1/3 C feta cheese, or goat cheese, crumbled
• 1/3 C walnuts, raw or toasted, roughly chopped or broken up
• handful of fresh dill, chopped
• a pinch of coarse salt, if desired

Preheat oven to 375 degrees. Remove the green tops and reserve for another use. Rinse the beets and drizzle with oil. Seal the beets in a tin foil package(placing the beets on the foil and then folding it over top and folding the edges). Place on a baking sheet in the oven and bake for 30-45 minutes depending on the size of the beets. You can check if the beets are done by poking with a fork, the center should be tender. Remove beets from the oven and let rest until cool enough to handle. Then using a paring knife, remove the very top of the beet where the greens were. Using your hands rub the skin off the beet by squeezing it gently. Remove all of the skins and then slice the beets (or cut into bite sized pieces. Divide among 4 plates. Sprinkle with cheese, nuts and fresh dill. Sprinkle with a small pinch of coarse salt if desired and serve either warm or room temperature.[/print_this]