Roasted Beets with Feta

Roasted Beets with Feta

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Shandeen Gemanis 2

"This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer."
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1 h 15 m servings 149 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
  2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
  3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
  4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 319 Ratings

Most helpful positive review

really great and easy. I was short on time so microwaved the beets instead (10 minutes on high). Thank you!

Most helpful critical review

I think I just don't like beets. I followed the instructions... and I found a recipe b/c I decided to grow them in my garden, but I wasn't a huge fan. I may just not be a beet-liker.

Most helpful
Most positive
Least positive

really great and easy. I was short on time so microwaved the beets instead (10 minutes on high). Thank you!

Very, very good! It was way too hot to turn on the oven, so instead I peeled and cubed the beets, mixed together everything except the parsley and feta and wrapped in a double thickness foil po...

The best beets we've ever eaten. I used green onions instead of shallots and I didn't have wine vinegar so used balsamic instead. These were so good we were craving them the following day and I...

Just tried this recipe and loved it! I did make two changes though. I'm not a fan of raw onion flavor, so I carmelized the shallots in some of the olive oil first, and added a little garlic (who...

made as written--used green onions instead of shallots. it was not only tasty, but has a great presentation. thanks! i've also seen versions with pine nuts and/or arugula.

It is very rare to get a good beet recipe. This is a real good one - made it tonight, will make it again. My two and half year old also gobbled it up. Next time I will try to sprinkle some walnu...

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 po...

This recipe was delicious. It even enticed my feta-loving, beet-skeptical boyfriend. I used minced garlic and onion instead of the shallot, and it turned out great. It's equally good hot and fre...

awesome! be sure to slice the beets and feta thinly. but these were great and so pretty-- very easy and impressive. :)

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