The first bite has a hint of earth which is quickly followed by the sweetness of the juices. The olive oil and herbs add depth of flavor, and the feta provides both creaminess and tartness to balance the dish.
- 2 cups beets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Fresh chives, chopped
- 1 teaspoon Fresh parsley, chopped
- 1 teaspoon Fresh basil, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 clove minced garlic
- Salt and pepper to taste
- ¼ cups Crumbled goat cheese feta
Wash and clean the beets by cutting the stems. Cut the beets in half and put them in a saucepan, cover with water and boil for about 10 minutes, depending on the size of the beets.
In a bowl, combine the olive oil, chives, parsley, basil, rosemary and minced garlic. Add the beets and mix well, seasoning with salt and pepper.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the beets on it. Place in the oven and bake for about 20 minutes or until lightly browned around the edges. Take out of the oven and put in a bowl.
Sprinkle with feta cheese and mix well. Pour into a serving dish, sprinkle with parsley and enjoy.