Roasted Beets with Orange and Feta
Beets roasted in foil until sweet and tender, then tossed with orange segments, a quick honey-orange dressing, crumbled feta, and toasted walnuts. Bright, colorful, and good warm or at room temperature.
1 hr 5 mins
4 servings
Ingredients
- 1 tablespoon Parsley (Fresh)
- ⅓ cup Feta Cheese
- 1 ½ pounds Beets
- ½ teaspoon Kosher Salt, divided
- 1 Orange
- ¼ cup Walnuts, toasted
- 1 tablespoon Red Wine Vinegar
- ¼ teaspoon Black Pepper
- 3 tablespoons Olive Oil, divided
- 1 teaspoon Honey
Directions
- Heat the oven to 400°F. Set the beets on a large sheet of foil, drizzle with 1 tablespoon of the olive oil, and sprinkle with 1/4 teaspoon of the salt. Wrap them into a sealed packet and set it on a baking sheet.
- Roast until a knife slides easily into the largest beet, 45 to 55 minutes. Open the packet and let the beets cool for 10 minutes.
- While the beets roast, zest half the orange into a small bowl. Cut the peel and white pith off the orange, then cut it into segments over the bowl to catch the juice.
- Whisk the remaining 2 tablespoons olive oil, vinegar, honey, pepper, and remaining 1/4 teaspoon salt into the orange juice and zest.
- Rub the skins off the beets with a paper towel and cut them into wedges.
- Toss the warm beets with the dressing, then fold in the orange segments. Top with the feta, walnuts, and mint or parsley just before serving.
