Reviewed: May 27, 2012

Delicious! I only had onions, so I used those as well as canned beets. I cannot wait to get my hands on fresh beets and make this again!

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Reviewer:

Ktara72

Reviewed: May 26, 2012

Very good recipe! I bought some fresh beets at the farmer's market this morning and was looking for something different to do with them! For those of you new to working with fresh beets some pointers. After you take the beets out of the oven let them rest for about 30 minutes. Put on a pair off latex gloves (the kind you wash dishes with) and just rub off the skin over a trashcan. Then using a sharp knife slice them as thinly as possible.

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Reviewer:

Chuck

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: May 22, 2012

If you like beets at all, you'll like this.

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Reviewer:

Rex Hutcheson

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Reviewed: Apr. 4, 2012

We really enjoyed this recipe. I used some sweet onion instead of the shallot, and omitted the red wine vinegar as I didn't have any on hand (instead, I increased the balsamic vinegar to 1.5 tbsp). I will be making this often, especially since DH raved over it! Thanks so much for sharing.

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Reviewer:

ChrisW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Chewelah, Washington, USA

Reviewed: Mar. 30, 2012

Really wonderful vinaigrette that balances nicely w/ beats.

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Reviewer:

Naomi

Cooking Level: Beginning

Home Town: Wrangell, Alaska, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 30, 2012

Amazing...loved it...my only change was not to wrap in foil and roast my beets, but to clean and cut into chunks and roast with a lil olive oil, sea salt, pepper and some dried oregano. They were a perfect match for the dressing, I used low fat feta cheese and also added some sliced red onion. Delicious!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 11, 2012

This recipe made me like beets. I grew some beets in my garden for my neighbor and decided to try some myself. This recipe is really delicious even for a non-beet lover as I previously was. I found it was not necessary to wrap the beets in foil. I coated the beets in olive oil, then roasted them on a baking sheet. The red wine vinegar and feta is also a great combo in case you're out of balsamic.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

Reviewed: Feb. 29, 2012

This recipe is truely more than the sum of it's parts. I prepared the vinegarette and roasted and peeled the beets and refrigerated them overnight. The next day at lunch I sliced the beets and microwaved them for a minute. I then poured on the vinegrette and feta. Delicious! I used reduced fat feta and next time I will try the recipe with only one TBSP olive oil to cut the fat.

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Reviewer:

Gruss

Reviewed: Jan. 20, 2012

This is amazing! I didn't even think I liked beets but this has me converted. I followed recipe exactly but added half an english cucumber. Delicious!

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Reviewer:

momo

Reviewed: Jan. 17, 2012

I really enjoyed this, but my family did not. I suppose I can make it for one from now on. The beets were not quite tender after the 45 min, so I microwaved them for another 5 min.

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